Work

Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde

Year: 1989

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1989.tb07889.x

Authors: JIT F. ANG, HERBERT O. HULTIN

Institutions: University of Massachusetts Amherst, Massachusetts Agricultural Experiment Station

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2052222073

FWCI: 2.532

Cites: 11

Cited by: 82

Related to: 10