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APPROACHES TO THE UTILIZATION OF FISH FOR THE PREPARATION OF PROTEIN ISOLATES : Isolation and Properties of Myofibrillar and Sarcoplasmic Fish Proteins

✍ Scribed by JOHN SPINELLI; BARBARA KOURY; RUTH MILLER

Book ID: 108799753
Publisher: Institute of Food Technologists
Year: 1972
Tongue: English
Weight: 602 KB
Volume: 37
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1972.tb02702.x

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