Denaturation of proteins of egg white and of fish and its relation to the liberation of sulfhydrul groups on frozen storage

Husaini, Saeed Ahmad

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Denaturation of proteins of egg white and of fish and its relation to the liberation of sulfhydrul groups on frozen storage

Husaini, Saeed Ahmad

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

1955 (English)In: Food Research, Vol. 20, no 3, p. 264-272Article in journal (Refereed)

Place, publisher, year, edition, pages

1955. Vol. 20, no 3, p. 264-272

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

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URN: urn:nbn:se:ri:diva-8650OAI: oai:DiVA.org:ri-8650DiVA, id: diva2:966523

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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