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Method for evaluating degree of molecular association in petroleum systems

✍ Scribed by M. N. Seliverstov; A. P. Sidorenko; G. N. Panova

Publisher
Springer US
Year
1986
Tongue
English
Weight
185 KB
Volume
22
Category
Article
ISSN
0009-3092

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## Abstract The method is based on the determination of the content of fish meat of soluble, non‐heat‐precipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail