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Biochemical and physicochemical properties of actomyosin from pre- and post-spawned flounder (Paralichtys patagonicus) stored on ice

Author:
Paredi, M.E., Crupkin, M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1716-1722
ISSN:
0023-6438
Subject:
biochemical mechanisms, physicochemical properties, myosin, spawning, flounder, Paralichthys, food storage, cold storage, ice, enzyme activity, denaturation, protein aggregates
Agid:
2801150