Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (Gadus morhua), hake (Merluccius merluccius) and blue whiting (Micromesistius poutassou)
Tejada, M.; Torrejón, P.; Del Mazo, M.; Careche, M. (1997). Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (Gadus morhua), hake (Merluccius merluccius) and blue whiting (Micromesistius poutassou), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 265-280
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., meer
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, meer
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