Protein structural changes during preparation and storage of surimi
Myofibrillar proteins, the main components that impart functional properties to muscle foods, can undergo denaturation and aggregation during frozen storage. The overall objective of this research was to study the changes in protein structure that are associated with the preparation and frozen s...
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| Format: | Others |
| Language: | en |
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McGill University
2003
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84297 |