Studies on the Denaturation of Muscle Proteins of Mackerel and Amberfish during Frozen Storage
碩士 === 國立海洋大學 === 水產製造學系 === 69 === The studies were carried out for the purpose of tracing the denaturation in muscle proteins, deterioration in freshness and changes in freezing tolerance of frozen mackerel and amber-fish muscle during storage for a year. Fresh mackerel (scomber tapeinocephalus...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1981
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/66335805144861294848 |