## Abstract Changes in the muscle proteins of frozen cod fillets, which produce significant amounts of formaldehyde, and frozen haddock fillets, which produce negligible formaldehyde, were compared. Protein extractability and hydrophobicity and the amino acid contents of soluble and insoluble prote
β¦ LIBER β¦
Changes in the adenosinetriphophatase activity and sulphydryl groups of cod flesh during frozen storage
β Scribed by J. J. Connell
- Publisher
- John Wiley and Sons
- Year
- 1960
- Tongue
- English
- Weight
- 411 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
A comparison of biochemical changes in c
β
Farah Badii; Nazlin K Howell
π
Article
π
2001
π
John Wiley and Sons
π
English
β 323 KB
Changes in the fatty acid composition of
β
Miteva, E. ;Bakalivanova, T.
π
Article
π
1987
π
John Wiley and Sons
π
English
β 338 KB
π 2 views
A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences ha
Changes in lipoxygenase and hydroperoxid
β
Selim Kermasha; Maurice Metche
π
Article
π
1987
π
John Wiley and Sons
π
English
β 488 KB
Changes of acid phosphatase content and
β
GyΓΆrgy CsikΓ³s; MiklΓ³s Sass
π
Article
π
1997
π
John Wiley and Sons
π
English
β 252 KB
π 2 views