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Technical note: Effect of frozen storage on protein quality of sardines

✍ Scribed by Ma. P. NAVARRO; A. Ma. CASTRILLÓN; G. VARELA

Book ID
108811754
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
202 KB
Volume
22
Category
Article
ISSN
0950-5423

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✍ Castrillón, Ana M; Alvarez-Pontes, Esther; Arias, María T García; Navarro, Pilar 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 585 KB

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 -20°C and conventional defrosting of sardines (Clupea pilchardus). Dur