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

Author： Thorarinsdottir K.A.   Arason S.   Geirsdottir M.   Bogason S.G.   Kristbergsson K.  

Publisher： Elsevier

ISSN： 0308-8146

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

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