Role of initial muscle pH on the solubility of fish muscle proteins in water

Journal of Food Biochemistry

Volumn 28, Issue 4, 2004, Pages 279-292

  Kelleher, Stephen D ^a,b   Feng, Yuming ^a,c   Hultin, Herbert O ^a,e   Livingston, Mary Beth ^a,d  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Proteus Industries   (United States)

^c CAMPBELL SOUP COMPANY   (United States)

^d Gorton's of Gloucester   (United States)

^e UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIODIVERSITY; MUSCLE; PH EFFECTS; SALTS; SOLUBILITY; SOLUTIONS; WATER;

CYTOSKELETAL PROTEINS; MYOFIBRILLAR PROTEINS;

PROTEINS;

CHONDRICHTHYES; GADUS MORHUA;

EID: 8344242911     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.tb00072.x     Document Type: Article

References (8)

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