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Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at -20.degree.C

✍ Scribed by Jiang, Shann Tzong; Tsao, Ching Yu; Lee, Tung Ching

Book ID: 126149479
Publisher: American Chemical Society
Year: 1987
Tongue: English
Weight: 734 KB
Volume: 35
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00073a007

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