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Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes

✍ Scribed by Miang Lim; Hongbing Wu; Michael Breckell; John Birch


Book ID
108825917
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
126 KB
Volume
41
Category
Article
ISSN
0950-5423

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Studies were carried out on the changes in solubility in SDS + /?mercaptoethanol, the -SH group content, the amino acid and the fatty acid compositions, and nutritional quality of the muscle protein following freezing, storage at -20Β°C and conventional defrosting of sardines (Clupea pilchardus). Dur