The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 2 (3), 217-222
- https://doi.org/10.1111/j.1365-2621.1967.tb01345.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The relationship between the toughness of cod stored at ‐29°C and its muscle protein solubility and pHInternational Journal of Food Science & Technology, 1966
- Texture and pH in fish muscle related to ‘cell fragility’ measurementsInternational Journal of Food Science & Technology, 1966
- Protein denaturation in frozen fish. VI.—Cold-storage studies on cod using the cell fragility methodJournal of the Science of Food and Agriculture, 1962
- Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscleJournal of the Science of Food and Agriculture, 1962
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951