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The effect of lipid on the heat denaturation of actomyosin [prepared from muscles of yellowtail and Pacific mackerel]

1982

Hamada, I. | Yabuno, F. | Furumatsu, K. | Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Fisheries)

AGROVOC Keywords
animals aquatic animals aquatic organisms blood composition blood proteins chemicophysical properties composition denaturation fishes foods globulins heat isscaap groups of species lipids mackerel organic compounds physics processing proteins saltwater fishes vertebrates yellowtails
Bibliographic information
Volume 48 Issue 2 ISSN 0021-5392
Pagination
pp. 189-193
Other Subjects
Isscaap group b-37
Language
English
Note
13 ref.; Summaries (En, Ja)
Type
Summary
1982-06-15
AGRIS AP
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