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pro vyhledávání: '"Wasson, Diana H."'
Autor:
Wasson, Diana H.
A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeare
Externí odkaz:
http://hdl.handle.net/1957/27202
Publikováno v:
Journal of Aquatic Food Product Technology; 1993, Vol. 2 Issue 1, p83, 0p
Autor:
Wasson, Diana H.
Publikováno v:
Journal of Aquatic Food Product Technology; 1992, Vol. 1 Issue 2, p23, 0p