Trimethylamine oxide prevents insolubilization of red hake...

Journal of Agricultural and Food Chemistry 1984 / 09 Vol. 32; Iss. 5

Trimethylamine oxide prevents insolubilization of red hake muscle proteins during frozen storage

Owusu-Ansah, Yaw J., Hultin, Herbert O.
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Volume:
32
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00125a022
Date:
September, 1984
File:
PDF, 526 KB
english, 1984
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