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pro vyhledávání: '"F. V. Pertsevoy"'
Autor:
P. P. Pivovarov, E. S. Vainerman, E. M. Belavtseva, F. V. Pertsevoy, L. G. Radchenko, T. O. Golovina, S. V. Rogozhin
Publikováno v:
Food/Nahrung. 28:165-171
An electron-microscopic study of cryostructurization of isolated myofibrillar proteins of Antarctic krill has been carried out. It has been found out that after freezing-thawing krill's protein suspension has a spatial meshy structure. Correlation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27f66a7a85a60a387862342ca48ac59b
https://doi.org/10.1002/food.19840280215
https://doi.org/10.1002/food.19840280215
