Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)

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.

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Item Type:	Article
Authors :	Name Email ORCID Leelapongwattana, K UNSPECIFIED UNSPECIFIED Benjakul, S UNSPECIFIED UNSPECIFIED Visessanguan, W UNSPECIFIED UNSPECIFIED Howell, NK n.howell@surrey.ac.uk UNSPECIFIED
Date :	1 March 2005
Identification Number :	https://doi.org/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
Related URLs :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 10:17
Last Modified :	17 May 2017 14:48
URI:	http://epubs.surrey.ac.uk/id/eprint/827177

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