University of Surrey

Test tubes in the lab Research in the ATI Dance Research

Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua)

Badii, F and Howell, NK (2002) Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50 (7). pp. 2053-2061.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Badii, Ffarah.badii@surrey.ac.ukUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 27 March 2002
Identification Number : 10.1021/jf010824f
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, frozen fish, protein denaturation, antioxidants, cryoprotectants, texture, formaldehyde formation, differential scanning calorimetry, Raman spectroscopy, DIFFERENTIAL SCANNING CALORIMETRY, HADDOCK MELANOGRAMMUS-AEGLEFINUS, MYOFIBRILLAR PROTEINS, THERMAL-DENATURATION, MUSCLE PROTEINS, AMINO-ACIDS, FISH MUSCLE, STORAGE, FILLETS, FLESH
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 08:53
Last Modified : 17 May 2017 14:38
URI: http://epubs.surrey.ac.uk/id/eprint/821345

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year


Information about this web site

© The University of Surrey, Guildford, Surrey, GU2 7XH, United Kingdom.
+44 (0)1483 300800