STUDIES ON THE DENATURATION OF FISH MUSCLE PROTEINS. I. PHYSICO-CHEMICAL AND ELECTRON MICROSCOPICAL STUDIES OF FREEZE-DENATURED CARP ACTOMYOSIN
- Other title
- ETUDE DE LA DENATURATION DES PROTEINES MUSCULAIRES DE POISSON. I. ETUDE PHYSICO-CHIMIQUE ET PAR MICROSCOPIE ELECTRONIQUE DE L'ACTOMYOSINE DE CARPE, DENATUREE PAR CONGELATION (fr)
- Author
- OGUNI M; KUBO T; MATSUMOTO JJ
DEP. CHEM., FAC. SCI. TECHNOL., SOPHIA UNIV., CHIYODA-KU, TOKYO 102 - Source
- BULL. JAP. SOC. SCI. FISH.; JAP.; DA. 1975; VOL. 41; NO 11; PP. 1113-1123; ABS. JAP.; BIBL. 22 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POISSON CONGELE STRUCTURE PROTEINE DENATURATION POISSON PRECISE CARPE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638008894
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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