Concepedia

Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

Kristín Anna Þórarinsdóttir, Sigurjón Arason, Margrét Geirsdóttir, Sigurður G. Bogason, Kristberg Kristbergsson

Food Chemistry · 2002 · 229 citations · 18 references

DOI

Concepts

References

18

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

, , +6

Differential scanning calorimetric studies of muscle and its constituent proteins

David J. Wright, Ian B. Leach, Peter Wilding · Journal of the Science of Food and Agriculture · 1977 · 324 citations

, , +14

Developments in food proteins—2

Paula Buttery · Meat Science · 1984 · 247 citations

, , +12

Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragments

David J. Wright, Peter Wilding · Journal of the Science of Food and Agriculture · 1984 · 205 citations

, , +15

Differential Scanning Calorimetry of Fish Muscle: The Effect of Processing and Species Variation

R. J. HASTINGS, G. Rodger, Robin Park et al. · Journal of Food Science · 1985 · 128 citations

, , +16