Effect of neutral salts on thermal denaturation of myofibrillar Ca-ATPase of fish [white croaker, Argyrosomus argentatus; carp, Cyprinus carpio, for preparing fish jelly products] - Concepedia

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Effect of neutral salts on thermal denaturation of myofibrillar Ca-ATPase of fish [white croaker, Argyrosomus argentatus; carp, Cyprinus carpio, for preparing fish jelly products]

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Citations

0

References

1983

Year

Atsushi Wakameda, Seiko NOZAWA, K.I. Arai

Bulletin of the Japanese Society of Scientific Fisheries

Myofibrillar Ca-atpaseAquatic Food SystemNeutral SaltsEngineeringBiochemistryAquaculturePhysiologyAquaculture SystemThermal DenaturationMarine Biology

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