Denaturation of fish protein
article
Reporting on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at −30° C., does not always involve decreased protein solubility.
TNO Identifier
288364
Source
Nature, 180(4599), pp. 1422-1423.
Pages
1422-1423
Files
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