High pressure processing effects on fish proteins

Advances in Experimental Medicine and Biology

Volumn 434, Issue , 1998, Pages 45-55

  Lanier, T C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MUSCLE PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

DISULFIDE BOND; FISH; FOOD PROCESSING; FREEZING; GEL; HYPERBARISM; NONHUMAN; PRIORITY JOURNAL; PROTEIN DENATURATION; REVIEW; THAWING;

EID: 0031815969     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4899-1925-0_5     Document Type: Review

References (51)