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Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2008) Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 43 (3). pp. 448-455.

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Item Type: Article
Authors :
NameEmailORCID
Leelapongwattana, KUNSPECIFIEDUNSPECIFIED
Benjakul, SUNSPECIFIEDUNSPECIFIED
Visessanguan, WUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 March 2008
Identification Number : 10.1111/j.1365-2621.2006.01466.x
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, additive, dimethylamine, formaldehyde, frozen storage, lizardfish, trimethylamine-N-oxide, trimethylamine-N-oxide demethylase, RED HAKE MUSCLE, QUANTITATIVE RELATIONSHIP, PROTEIN INSTABILITY, FORMALDEHYDE, FISH, FILLETS, DIMETHYLAMINE, CRYOSTABILIZERS, DENATURATION, PURIFICATION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822191

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