메뉴 건너뛰기




Volumn 39, Issue 1, 2006, Pages 35-42

Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs

Author keywords

Actomyosin; Molluscs; Physico chemical and functional properties

Indexed keywords

BIODIVERSITY; DENSITOMETERS; ENZYMES; HYDROPHOBICITY;

EID: 33644595324     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.12.004     Document Type: Article
Times cited : (30)

References (67)
  • 1
    • 84858551918 scopus 로고    scopus 로고
    • Estudio de las propiedades funcionales de carne de pejegallo (Cllorhynchus callorhynchus) y Tollo (Mustelus mento) durante el almacenamiento refrigerado a 4°C. Asociación Argentina de Tecnólogos Alimentarios
    • Buenos Aires, Argentina
    • Abugoch, L., Quitral, V., Vinagre, J. Larrain, M. A., & Echeverria, X. (2002). Estudio de las propiedades funcionales de carne de pejegallo (Cllorhynchus callorhynchus) y Tollo (Mustelus mento) durante el almacenamiento refrigerado a 4°C. Asociación Argentina de Tecnólogos Alimentarios. Congreso de Ciencia y Tecnología de Alimentos, Buenos Aires, Argentina, p. 17.
    • (2002) Congreso de Ciencia Y Tecnología de Alimentos , pp. 17
    • Abugoch, L.1    Quitral, V.2    Vinagre, J.3    Larrain, M.A.4    Echeverria, X.5
  • 2
    • 33644589401 scopus 로고
    • The colloid state
    • L.W. Aurand A.E. Woods Avi Publishing Co Westport, CT
    • L.W. Aurand, and A.E. Woods The colloid state L.W. Aurand A.E. Woods Food chemistry 1973 Avi Publishing Co Westport, CT 48
    • (1973) Food Chemistry , pp. 48
    • Aurand, L.W.1    Woods, A.E.2
  • 4
    • 0031462866 scopus 로고    scopus 로고
    • Physicochemical changes in Pacific whiting muscle proteins during ice storage
    • S. Benjakul, T.A. Seymour, M.T. Morrisey, and H. An Physicochemical changes in Pacific whiting muscle proteins during ice storage Journal of Food Science 62 1997 629 732
    • (1997) Journal of Food Science , vol.62 , pp. 629-732
    • Benjakul, S.1    Seymour, T.A.2    Morrisey, M.T.3    An, H.4
  • 5
    • 1642642743 scopus 로고    scopus 로고
    • Diferenciación sexual en Zygochlamys patagonica (King and Broderip, 1832) (Mollusca, Bivalvia, Pectinidae) en el Banco "reclutas" del Mar Argentino
    • FCEyN, UBA, INIDEP.
    • Bigatti, G., & Bonard, A. R. (2000). Diferenciación sexual en Zygochlamys patagonica (King and Broderip, 1832) (Mollusca, Bivalvia, Pectinidae) en el Banco "Reclutas" del Mar Argentino. Curso Oceanografía Biológica (p. 18). FCEyN, UBA, INIDEP.
    • (2000) Curso Oceanografía Biológica , pp. 18
    • Bigatti, G.1    Bonard, A.R.2
  • 7
    • 0002777520 scopus 로고
    • Changes in fish muscle collagen during frozen storage. Storage lives of chilled and frozen fish and fish products
    • International Institute of Refrigeration (Ed.), Refrigeration Science and Technology.
    • Borderias, A. J., & Montero, P. (1985). Changes in fish muscle collagen during frozen storage. Storage lives of chilled and frozen fish and fish products. In International Institute of Refrigeration (Ed.), Storage lives of fresh and frozen fish and fish products (pp. 85-92). Refrigeration Science and Technology.
    • (1985) Storage Lives of Fresh and Frozen Fish and Fish Products , pp. 85-92
    • Borderias, A.J.1    Montero, P.2
  • 8
    • 0020537655 scopus 로고
    • Mapping of hydrophobic sites of the surface of myosins and its fragments
    • J. Borejdo Mapping of hydrophobic sites of the surface of myosins and its fragments Biochemistry 22 1983 1182 1187
    • (1983) Biochemistry , vol.22 , pp. 1182-1187
    • Borejdo, J.1
  • 10
    • 0042419637 scopus 로고
    • Escala para la identificación de la madurez sexual del calamar (Illex argentinus)
    • N.E. Brunetti Escala para la identificación de la madurez sexual del calamar (Illex argentinus) Frente Marítimo 7 1990 45 52
    • (1990) Frente Marítimo , vol.7 , pp. 45-52
    • Brunetti, N.E.1
  • 11
    • 0038553524 scopus 로고    scopus 로고
    • Mar del Plata, Argentina: Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP), Japan International Cooperation Agency (JICA).
    • Brunetti, N. E, Ivanovic, M. L., & Sokai, M. (1999). Calamares de importancia comercial en la Argentina. Mar del Plata, Argentina: Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP), Japan International Cooperation Agency (JICA).
    • (1999) Calamares de Importancia Comercial en la Argentina
    • Brunetti, N.E.1    Ivanovic, M.L.2    Sokai, M.3
  • 13
    • 0015222691 scopus 로고
    • Paramyosin and the filaments of molluscan "catch" muscle. I. Paramyosin structure and assembly
    • C. Cohen, A.G. Szent-Gyorgyi, and J. Kendrick-Jones Paramyosin and the filaments of molluscan "catch" muscle. I. Paramyosin structure and assembly Journal of Molecular Biology 56 1971 223 237
    • (1971) Journal of Molecular Biology , vol.56 , pp. 223-237
    • Cohen, C.1    Szent-Gyorgyi, A.G.2    Kendrick-Jones, J.3
  • 14
  • 15
    • 0001979140 scopus 로고
    • Seasonal variation in gonadosomatic index, liversomatic index and myosin/actin ratio in actomyosin of mature hake
    • M. Crupkin, C.L. Montecchia, and R.E. Trucco Seasonal variation in gonadosomatic index, liversomatic index and myosin/actin ratio in actomyosin of mature hake Comparative Biochemistry and Physiology 89A 1988 7 12
    • (1988) Comparative Biochemistry and Physiology , vol.89 , pp. 7-12
    • Crupkin, M.1    Montecchia, C.L.2    Trucco, R.E.3
  • 16
    • 0017189110 scopus 로고
    • Paramyosin in invertebrate muscle. Identification and localization
    • M. Elfvin, R.J.C. Levine, and M.M. Dewey Paramyosin in invertebrate muscle. Identification and localization Journal of Cell Biology 71 1976 261 271
    • (1976) Journal of Cell Biology , vol.71 , pp. 261-271
    • Elfvin, M.1    Levine, R.J.C.2    Dewey, M.M.3
  • 17
    • 0001730045 scopus 로고
    • Functional properties of myofibrillar system and their measurement
    • P.J. Bechtel Academic Press New York
    • R. Hamm Functional properties of myofibrillar system and their measurement P.J. Bechtel Muscle as food 1986 Academic Press New York 136 199
    • (1986) Muscle As Food , pp. 136-199
    • Hamm, R.1
  • 18
    • 0001772464 scopus 로고
    • Comparison of life cycles of five ommastrephid squids fished by Japan: Toradores pacificus, Illex illecebrosus, Illex argentinus, Nototodarus sloani, and Notodarus gouldi
    • H.S. Hatanaka, S. Kawhara, Y. Uozumi, and S. Kasahara Comparison of life cycles of five ommastrephid squids fished by Japan Toradores pacificus, Illex illecebrosus, Illex argentinus, Nototodarus sloani, and Notodarus gouldi NAFO Science Council Studies 9 1985 59 68
    • (1985) NAFO Science Council Studies , vol.9 , pp. 59-68
    • Hatanaka, H.S.1    Kawhara, S.2    Uozumi, Y.3    Kasahara, S.4
  • 19
    • 84985200365 scopus 로고
    • Relationships of hydrophobicity and net charge to the solubility of milk and soy protein
    • S. Hayakawa, and S. Nakai Relationships of hydrophobicity and net charge to the solubility of milk and soy protein Journal of Food Science 50 1985 486 491
    • (1985) Journal of Food Science , vol.50 , pp. 486-491
    • Hayakawa, S.1    Nakai, S.2
  • 23
    • 0000224127 scopus 로고
    • Separation of lipid mixtures
    • T.S. Work E. Work North Holland-American, Elsevier Basel
    • M. Kates Separation of lipid mixtures T.S. Work E. Work Laboratory techniques in biochemistry and molecular biology Vol. 3 (Part II) 1975 North Holland-American, Elsevier Basel 393 469
    • (1975) Laboratory Techniques in Biochemistry and Molecular Biology , vol.32 , pp. 393-469
    • Kates, M.1
  • 24
    • 0001071674 scopus 로고
    • Description of the Cirrhipeda, Conchifera and Mollusca, in a collection formed by the officers of H.M.S. Adventure and Beagle employed between the years 1826 and 1830 in surveying the southern coast of South America, including the straits of Magelhaens and Coast of Tierra del Fuego
    • P.P. King, and W.J. Broderip Description of the Cirrhipeda, Conchifera and Mollusca, in a collection formed by the officers of H.M.S. Adventure and Beagle employed between the years 1826 and 1830 in surveying the southern coast of South America, including the straits of Magelhaens and Coast of Tierra del Fuego Zoological Journal 5 1832 332 349
    • (1832) Zoological Journal , vol.5 , pp. 332-349
    • King, P.P.1    Broderip, W.J.2
  • 25
    • 0019458612 scopus 로고
    • Smooth muscle of scallop adductor contains at least two kinds of myosin
    • S. Kondo, and F. Morita Smooth muscle of scallop adductor contains at least two kinds of myosin Journal of Biochemistry 90 1981 673 676
    • (1981) Journal of Biochemistry , vol.90 , pp. 673-676
    • Kondo, S.1    Morita, F.2
  • 27
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature Lond
    • U.K. Laemmli Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature Lond Nature 227 1970 680 685
    • (1970) Nature , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 28
    • 0345465444 scopus 로고
    • Chlamys patagonica resultados del Primer crucero de Pesca Experimental
    • Mar del Plata, Argentina: Frente Marítimo Argentino-Uruguayo.
    • Lasta, M. L. (1992). Chlamys patagonica resultados del Primer crucero de Pesca Experimental. IX Simposio Científico, Comisión Técnica Mixta. Mar del Plata, Argentina: Frente Marítimo Argentino-Uruguayo.
    • (1992) IX Simposio Científico, Comisión Técnica Mixta
    • Lasta, M.L.1
  • 30
    • 0031926325 scopus 로고    scopus 로고
    • Zigochlamys patagonica in the Argentine Sea: A new scallop fishery
    • M.L. Lasta, and C.S. Bremec Zigochlamys patagonica in the Argentine Sea a new scallop fishery Journal of Shellfish Research 17 1998 103 111
    • (1998) Journal of Shellfish Research , vol.17 , pp. 103-111
    • Lasta, M.L.1    Bremec, C.S.2
  • 31
    • 0030875478 scopus 로고    scopus 로고
    • Southwestern Atlantic scallop (Zigochlamys patagonica) fishery: Assessment of gear efficiency through a depletion experiment
    • M.L. Lasta, and O.O. Iribarne Southwestern Atlantic scallop (Zigochlamys patagonica) fishery assessment of gear efficiency through a depletion experiment Journal of Shellfish Research 16 1997 59 62
    • (1997) Journal of Shellfish Research , vol.16 , pp. 59-62
    • Lasta, M.L.1    Iribarne, O.O.2
  • 33
    • 0026592952 scopus 로고
    • Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage
    • E.L. Leblanc, and R.J. Leblanc Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage Food Chemistry 43 1992 3 11
    • (1992) Food Chemistry , vol.43 , pp. 3-11
    • Leblanc, E.L.1    Leblanc, R.J.2
  • 34
    • 84986736089 scopus 로고
    • Relationship between functional (fat binding, emulsifying) and physicochemical properties of muscle proteins. Effects of heating, freezing, pH and species
    • E. Li-Chan, S. Nakai, and D.F. Wood Relationship between functional (fat binding, emulsifying) and physicochemical properties of muscle proteins. Effects of heating, freezing, pH and species Journal of Food Science 50 1985 1034 1040
    • (1985) Journal of Food Science , vol.50 , pp. 1034-1040
    • Li-Chan, E.1    Nakai, S.2    Wood, D.F.3
  • 36
    • 0019975166 scopus 로고
    • Periodic charge distributions in the myosin rod amino acid sequence match cross-bridge spacings in muscle
    • A.D. McLachlan, and J. Karn Periodic charge distributions in the myosin rod amino acid sequence match cross-bridge spacings in muscle Nature 209 1982 226 229
    • (1982) Nature , vol.209 , pp. 226-229
    • McLachlan, A.D.1    Karn, J.2
  • 39
    • 84982613959 scopus 로고
    • Contribution of protein hydrophobicity to its functionality
    • S. Nakai, E. Li-Chan, and S. Hayakawa Contribution of protein hydrophobicity to its functionality Die Nahrung 30 1986 327 336
    • (1986) Die Nahrung , vol.30 , pp. 327-336
    • Nakai, S.1    Li-Chan, E.2    Hayakawa, S.3
  • 40
    • 85006131569 scopus 로고
    • Preparation and biochemical study of myofibrils from adductor muscle of scallop
    • K. Nishita Preparation and biochemical study of myofibrils from adductor muscle of scallop Bulletin of the Japanese Society of Scientific Fisheries 44 6 1978 587 593
    • (1978) Bulletin of the Japanese Society of Scientific Fisheries , vol.44 , Issue.6 , pp. 587-593
    • Nishita, K.1
  • 41
    • 85008080177 scopus 로고
    • Exposure of hydrophobic amino acid residues from actomyosin on freezing. Reconfirmation by fluorometry
    • E. Niwa, S. Kodha, S. Kanoh, and T. Nakayama Exposure of hydrophobic amino acid residues from actomyosin on freezing. Reconfirmation by fluorometry Bulletin of the Japanese Society of Scientific Fisheries 52 6 1986 1039 1042
    • (1986) Bulletin of the Japanese Society of Scientific Fisheries , vol.52 , Issue.6 , pp. 1039-1042
    • Niwa, E.1    Kodha, S.2    Kanoh, S.3    Nakayama, T.4
  • 42
    • 0008477276 scopus 로고
    • Reito surimi no Kagaku. L, Gyoniku Neriseihin
    • S. Noguchi Reito surimi no Kagaku. L, Gyoniku Neriseihin Gijutsu Kenkyu Kaishi 5 1979 356 359
    • (1979) Gijutsu Kenkyu Kaishi , vol.5 , pp. 356-359
    • Noguchi, S.1
  • 43
    • 33644604626 scopus 로고
    • Biochemical properties of akazara scallop myosin hybridized with the foreing light chains
    • T. Ojima, and K. Nishita Biochemical properties of akazara scallop myosin hybridized with the foreing light chains Nippon Suisan Gakkaishi 55 10 1989 1857 1863
    • (1989) Nippon Suisan Gakkaishi , vol.55 , Issue.10 , pp. 1857-1863
    • Ojima, T.1    Nishita, K.2
  • 46
    • 0009868596 scopus 로고    scopus 로고
    • Biochemical properties of actomyosin from frozen stored mantles of squid (Illex argentinus) at different sexual maturation
    • M.E. Paredi, and M. Crupkin Biochemical properties of actomyosin from frozen stored mantles of squid (Illex argentinus) at different sexual maturation Journal of Agricultural and Food Chemistry 45 5 1997 1629 1632
    • (1997) Journal of Agricultural and Food Chemistry , vol.45 , Issue.5 , pp. 1629-1632
    • Paredi, M.E.1    Crupkin, M.2
  • 47
    • 0036217607 scopus 로고    scopus 로고
    • Physicochemical and biochemical properties of actomyosin from striated adductor muscles of scallop (Zygochlamys patagonica) stored at 2-4°C
    • M.E. Paredi, and M. Crupkin Physicochemical and biochemical properties of actomyosin from striated adductor muscles of scallop (Zygochlamys patagonica) stored at 2-4°C Journal of Aquatic Food Product Technology 11 1 2002 79 87
    • (2002) Journal of Aquatic Food Product Technology , vol.11 , Issue.1 , pp. 79-87
    • Paredi, M.E.1    Crupkin, M.2
  • 48
    • 84985275130 scopus 로고
    • Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina)
    • M.E. Paredi, N. De Vido De Mattio, and M. Crupkin Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina) Journal of Food Science 55 1990 1567 1570
    • (1990) Journal of Food Science , vol.55 , pp. 1567-1570
    • Paredi, M.E.1    Devidode Mattio, N.2    Crupkin, M.3
  • 49
    • 0038494173 scopus 로고    scopus 로고
    • Biochemical properties of actomyosin and expressible moisture of frozen stored striated adductor muscle of Aulacomya ater ater (Molina): Effects of polyphosphates
    • M.E. Paredi, N. De Vido De Mattio, and M. Crupkin Biochemical properties of actomyosin and expressible moisture of frozen stored striated adductor muscle of Aulacomya ater ater (Molina) effects of polyphosphates Journal of Agricultural and Food Chemistry 44 1996 3108 3112
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , pp. 3108-3112
    • Paredi, M.E.1    Devidode Mattio, N.2    Crupkin, M.3
  • 50
    • 0001269595 scopus 로고    scopus 로고
    • Thermal stability of myofibrillar from smooth and striated muscles of scallop (Chlamys tehuelchus). a differential scanning calorimetric study
    • M.E. Paredi, M.C. Tomas, M.C. Anon, and M. Crupkin Thermal stability of myofibrillar from smooth and striated muscles of scallop (Chlamys tehuelchus). A differential scanning calorimetric study Journal of Agricultural and Food Chemistry 46 1998 3971 3976
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , pp. 3971-3976
    • Paredi, M.E.1    Tomas, M.C.2    Anon, M.C.3    Crupkin, M.4
  • 51
    • 0037070040 scopus 로고    scopus 로고
    • Thermal denaturation of myofibrillar proteins of striated and smooth adductor muscle of scallop (Zygochlamys patagonica). a differential scanning calorimetric study
    • M.E. Paredi, M.C. Tomas, and M. Crupkin Thermal denaturation of myofibrillar proteins of striated and smooth adductor muscle of scallop (Zygochlamys patagonica). A differential scanning calorimetric study Journal of Agricultural and Food Chemistry 50 2002 830 834
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , pp. 830-834
    • Paredi, M.E.1    Tomas, M.C.2    Crupkin, M.3
  • 52
    • 0037996723 scopus 로고    scopus 로고
    • Thermal behavior of myofibrillar proteins from the adductor muscles of scallops. a differential scanning calorimetric study (DSC)
    • M.E. Paredi, M.C. Tomas, and M. Crupkin Thermal behavior of myofibrillar proteins from the adductor muscles of scallops. A differential scanning calorimetric study (DSC) Brazilian Journal of Chemical Engineering 20 2003 153 159
    • (2003) Brazilian Journal of Chemical Engineering , vol.20 , pp. 153-159
    • Paredi, M.E.1    Tomas, M.C.2    Crupkin, M.3
  • 53
    • 84858559723 scopus 로고    scopus 로고
    • Estudio comparativo de la estabilidad térmica de proteínas miofibrilares de invertebrados marinos (calamar, vieyra, cholga) por calorimetría diferencial de barrido (DSC). Influencia del entorno químico
    • Bahía Blanca, Argentina.
    • Paredi, M. E., Tomas, M. C., Crupkin, M., & Añon, M. C. (1998b). Estudio comparativo de la estabilidad térmica de proteínas miofibrilares de invertebrados marinos (calamar, vieyra, cholga) por calorimetría diferencial de barrido (DSC). Influencia del entorno químico. In Proceedings of the II Congreso Iberoamericano de Ingeniería de Alimentos, Bahía Blanca, Argentina.
    • (1998) Proceedings of the II Congreso Iberoamericano de Ingeniería de Alimentos
    • Paredi, M.E.1    Tomas, M.C.2    Crupkin, M.3    Añon, M.C.4
  • 57
    • 84987285730 scopus 로고
    • Biochemical and physicochemical properties of actomyosin from pre- and post-spawned hake (Merluccius hubbsi) stored on ice
    • S.I. Roura, C.L. Montecchia, A.L. Goldemberg, R.E. Trucco, and M. Crupkin Biochemical and physicochemical properties of actomyosin from pre- and post-spawned hake (Merluccius hubbsi) stored on ice Journal of Food Science 55 1990 688 692
    • (1990) Journal of Food Science , vol.55 , pp. 688-692
    • Roura, S.I.1    Montecchia, C.L.2    Goldemberg, A.L.3    Trucco, R.E.4    Crupkin, M.5
  • 60
    • 33644603869 scopus 로고    scopus 로고
    • Viscosity
    • M.G. Hall Blackie Academic & Professional Chapman and Hall London, UK
    • T.W. Schenz, and C.R. Morr Viscosity M.G. Hall Methods of testing protein functionality 1996 Blackie Academic & Professional Chapman and Hall London, UK 62 73
    • (1996) Methods of Testing Protein Functionality , pp. 62-73
    • Schenz, T.W.1    Morr, C.R.2
  • 61
    • 0003977061 scopus 로고
    • Statistica/MAC Statsoft Inc Tulsa, OK, USA
    • Statistica/MAC Statistica for Macintosh 1994 Statsoft Inc Tulsa, OK, USA
    • (1994) Statistica for Macintosh
  • 62
    • 0008842335 scopus 로고
    • Squid meat and its processing
    • G. Borgstrom Academic Press Inc New York
    • T. Takahashi Squid meat and its processing G. Borgstrom Fish as food 1965 Academic Press Inc New York 339 354
    • (1965) Fish As Food , pp. 339-354
    • Takahashi, T.1
  • 63
    • 0002451473 scopus 로고
    • Myofibrillar and sarcoplamic proteins. Their role in alterations in certain functional properties of muscle during frozen storage
    • Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Valencia, España.
    • Tejada, M. Borderias, A. J., & Jimenez-Colmenero, F. (1987). Myofibrillar and sarcoplamic proteins. Their role in alterations in certain functional properties of muscle during frozen storage. In Proceedings of the IUFoST. International Symposium, Chemical changes during food processing. Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Valencia, España.
    • (1987) Proceedings of the IUFoST. International Symposium, Chemical Changes during Food Processing
    • Tejada, M.1    Borderias, A.J.2    Jimenez-Colmenero, F.3
  • 65
    • 0000249641 scopus 로고
    • Chlamys patagonica (King & Broderip 1832), a log " neglected" species from the shelf off the Patagonian Coast
    • S. E. Shumway & P. A. Sandifer (Eds.). National Shellfisheries Association. Baton Rouge, USA: The World Aquaculture Society, Parker Coliseum, Louisiana State University.
    • Waloszek, D. (1991). Chlamys patagonica (King & Broderip 1832), a log "neglected" species from the shelf off the Patagonian Coast. In S. E. Shumway & P. A. Sandifer (Eds.). An international compendium of scallop biology and culture. A tribute to James Mason, Selected papers from the seventh international Pectinid workshop, National Shellfisheries Association (pp. 256-263). Baton Rouge, USA: The World Aquaculture Society, Parker Coliseum, Louisiana State University.
    • (1991) An International Compendium of Scallop Biology and Culture. A Tribute to James Mason, Selected Papers from the Seventh International Pectinid Workshop , pp. 256-263
    • Waloszek, D.1
  • 66
    • 0002170051 scopus 로고
    • Ergebnisse der Forschungsreisen des FFW "walther Herwig" nach Sudamerika, LXV, Vorkommen, Reproduktion, Wachstum und mogliche Nuztbarkeit dem Chlamys patagonica (King and Broderip 1832) (Bivalvia, Pectinidae) auf dem Schelf von Argentinien
    • D. Waloszek, and G. Waloszek Ergebnisse der Forschungsreisen des FFW "Walther Herwig" nach Sudamerika, LXV, Vorkommen, Reproduktion, Wachstum und mogliche Nuztbarkeit dem Chlamys patagonica (King and Broderip 1832) (Bivalvia, Pectinidae) auf dem Schelf von Argentinien Archiv für Fischerel Wissenschaften 37 1986 69 99
    • (1986) Archiv für Fischerel Wissenschaften , vol.37 , pp. 69-99
    • Waloszek, D.1    Waloszek, G.2
  • 67
    • 0001111625 scopus 로고    scopus 로고
    • Protein denaturation and functionality losses
    • M.N.C. Erickson Y.-C. Hung Chapman & Hall USA
    • Y. Xiong Protein denaturation and functionality losses M.N.C. Erickson Y.-C. Hung Quality in frozen food 1997 Chapman & Hall USA 111 140
    • (1997) Quality in Frozen Food , pp. 111-140
    • Xiong, Y.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.