Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)
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Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2005) Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis) FOOD CHEMISTRY, 90 (1-2). pp. 141-150.
Full text not available from this repository.| Item Type: | Article | |||||||||||||||
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| Divisions : | Surrey research (other units) | |||||||||||||||
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| Date : | 1 March 2005 | |||||||||||||||
| DOI : | 10.1016/j.foodchem.2004.03.038 | |||||||||||||||
| Uncontrolled Keywords : | Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, denaturation, dimethylamine, formaldehyde, frozen, lizardfish TMAOase, trimethylamine-N-oxide, N-OXIDE DEMETHYLASE, WALLEYE POLLACK MUSCLE, RED HAKE MUSCLE, FORMALDEHYDE PRODUCTION, MYOFIBRILLAR PROTEINS, SULFHYDRYL-GROUPS, NATURAL ACTOMYOSIN, STRUCTURAL-CHANGES, CHANOS-CHANOS, FISH MUSCLE | |||||||||||||||
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| Depositing User : | Symplectic Elements | |||||||||||||||
| Date Deposited : | 17 May 2017 10:17 | |||||||||||||||
| Last Modified : | 24 Jan 2020 18:55 | |||||||||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/827177 |
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