Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry
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Badii, F and Howell, NK (2003) Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51 (5). pp. 1440-1446.
Full text not available from this repository.| Item Type: | Article | |||||||||
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| Divisions : | Surrey research (other units) | |||||||||
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| Date : | 26 February 2003 | |||||||||
| DOI : | 10.1021/jf020492u | |||||||||
| 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, fish fillets, cod, frozen storage, collagen extractability, amino acids, differential scanning calorimetry, FT-Raman spectroscopy, STRUCTURAL-CHANGES, ATLANTIC MACKEREL, GADUS-MORHUA, AMINO-ACIDS, FISH MUSCLE, STORAGE, PROTEINS, HAKE, PARAMETERS, ACTOMYOSIN | |||||||||
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| Depositing User : | Symplectic Elements | |||||||||
| Date Deposited : | 17 May 2017 08:54 | |||||||||
| Last Modified : | 24 Jan 2020 15:20 | |||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/821372 |
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