AGGREGATION OF COD MYOSIN DURING FROZEN STORAGE

被引：37
作者：
CONNELL, JJ
机构：
来源：
NATURE | 1959年 / 183卷 / 4662期
关键词：
D O I：
10.1038/183664a0
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
引用
收藏
页码：664 / 665
页数：2
相关论文
共 14 条
[1]   STUDIES ON THE PROTEINS OF FISH SKELETAL MUSCLE .5. MOLECULAR WEIGHT AND SHAPE OF COD FIBRILLAR PROTEINS [J].
CONNELL, JJ .
BIOCHEMICAL JOURNAL, 1958, 70 :81-91
[2]   STUDIES ON THE PROTEIN OF FISH SKELETAL MUSCLE .4. ULTRACENTRIFUGAL ANALYSIS OF CODLING EXTRACTS [J].
CONNELL, JJ .
BIOCHEMICAL JOURNAL, 1958, 69 :5-12
[3]  
DUERR J. D., 1952, JOUR FISH RES BD CANADA, V8, P325
[4]  
DYER WJ, 1951, FOOD RES, V16, P522
[5]  
DYER WJ, 1953, P S CURED FROZEN FIS
[6]  
HUSAINI S. A., 1955, Food Research, V20, P264
[7]  
LOVE RM, 1958, J SCI FOOD AGR, V9, P597
[8]  
LOVE RM, 1958, J SCI FD AGRIC, V9, P604
[9]  
LOVE RM, 1958, J SCI FOOD AGR, V9, P609
[10]   DENATURATION OF FISH PROTEINS [J].
LUIJPEN, AFMG .
NATURE, 1957, 180 (4599) :1422-1423
12