Role of Trimethylamine Oxide in the Freeze Denaturation of Fish Muscle–Is It Simply a Precursor of Formaldehyde?

✍ Scribed by G. RODGER; R. HASTINGS

• Book ID: 108810514
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 199 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb12871.x