Sodium chloride (0.8 M) as a better protein extractant for fish meat quality assessments

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 1059-1062

  Munasinghe, D M S ^a   Sakai, T ^b  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b UNIVERSITY OF MIYAZAKI   (Japan)

Author keywords

Ionic strength; Lithium chloride; Potassium chloride; Protein extractability; Sodium chloride

Indexed keywords

EID: 0037394704     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08287.x     Document Type: Article

References (12)

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