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Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 257-262

Elsevier

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Collagenase activity and protein hydrolysis as related to spoilage of iced cod (Gadus morhua)

By Hernandez-Herrero M.M.   Duflos G.   Malle P.   Bouquelet S.  

Food Research International, Vol. 36, Iss. 2, 2003-01 ,pp. : 141-147

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Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

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Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. : 377-385

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Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle

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Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

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Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 161-167

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