ULTRACENTRIFUGAL ANALYSIS OF CHANGES IN COMPOSITION OF MYOFIBRILLAR PROTEIN EXTRACTS OBTA+NED FROM FRESH AND FROZEN COD MUSCLE

被引：30

作者：

KING, FJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：649 / &

共 30 条

[1]

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[2]

BORGSTROM G, 1961, FISH FOOD ED, V1, P275

[3]

CHIANCONE E, 1962, ITALIAN J BIOCHEM, V11, P375

[4]

CONNELL JI, 1962, RECENT ADV FOOD SCI, V1, P136

[5] SEDIMENTATION AND AGGREGATION OF COD MYOSIN - A RE-APPRAISAL [J].

CONNELL, JJ .

CONNELL, JJ .

[7]

CONNELL JJ, 1960, J SCI FOOD AGR, V11, P515

[8]

CONNELL JJ, 1964, S FOODS PROTEINS THE, P255

[9]

DINGLE JR, 1963, CAN J BIOCHEM PHYS, V41, P1915

[10] PROTEINS IN FISH MUSCLE .14. COD TROPOMYOSIN [J].

DINGLE, JR ;

ODENSE, PH .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1959, 16 (01) :53-62