DENATURATION OF MYOSIN DURING DEFROSTING OF FROZEN FISH
1954; Wiley; Volume: 19; Issue: 1-6 Linguagem: Inglês
10.1111/j.1365-2621.1954.tb17439.x
ISSN1750-3841
AutoresOlavi E. Nikkilä, Reino R. Linko,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoJournal of Food ScienceVolume 19, Issue 1-6 p. 200-205 DENATURATION OF MYOSIN DURING DEFROSTING OF FROZEN FISH OLAVI E. NIKKILÄ, OLAVI E. NIKKILÄ Central Laboratory of Tukkukauppojen Oy, Turku, FinlandSearch for more papers by this authorREINO R. LINKO, REINO R. LINKO Central Laboratory of Tukkukauppojen Oy, Turku, FinlandSearch for more papers by this author OLAVI E. NIKKILÄ, OLAVI E. NIKKILÄ Central Laboratory of Tukkukauppojen Oy, Turku, FinlandSearch for more papers by this authorREINO R. LINKO, REINO R. LINKO Central Laboratory of Tukkukauppojen Oy, Turku, FinlandSearch for more papers by this author First published: January 1954 https://doi.org/10.1111/j.1365-2621.1954.tb17439.xCitations: 11AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume19, Issue1-6January 1954Pages 200-205 RelatedInformation
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