Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod - Concepedia

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Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod

71

Citations

27

References

2012

Year

Małgorzata Korzeniowska, Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan

Food ChemistryBiochemistryPacific CodNatural ActomyosinFood BiophysicsGel PropertiesBiomolecular Engineering

References

	Year	Citations

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