Comparison of postmortem changes in ATP-related compounds,...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 05 Vol. 78

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

Li, Qian, Zhang, Longteng, Lu, Han, Song, Sijia, Luo, Yongkang
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Volume:
78
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.12.035
Date:
May, 2017
File:
PDF, 1.22 MB
english, 2017
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