Changes in gel forming ability and cross-linking ability of myosin heavy chain of Alaska pollack [Theragra chalcogramma] surimi [minced and washed fish meat] denatured by heat treatment

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Bibliographic Details
Published in	Nippon Suisan Gakkaishi Vol. 55; no. 6
Main Authors	Numakura, T. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Mizoguchi, R, Kimura, I, Toyoda, K, Fujita, T, Seki, N, Arai, K
Format	Journal Article
Language	Japanese
Published	1989
Subjects	ADENOSINA TRIFOSFATASA ADENOSINE TRIPHOSPHATASE BRINING CALOR CHALEUR CHEMICAL STRUCTURE CHEMICOPHYSICAL PROPERTIES COLLOIDAL PROPERTIES DENATURATION DESNATURALIZACION ESTRUCTURA QUIMICA FISH PASTES GADIFORMES GLOBULINAS GLOBULINE GLOBULINS HEAT PASTAS DE PESCADO PATE DE POISSON PROPIEDADES COLOIDALES PROPIEDADES FISICO-QUIMICAS PROPRIETE COLLOIDALE PROPRIETE PHYSICO-CHIMIQUE SALAGE SALAZON STRUCTURE CHIMIQUE
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