Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry
- 26 November 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 77 (3), 377-385
- https://doi.org/10.1016/s0308-8146(01)00349-1
Abstract
No abstract availableKeywords
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