Identification of the 150 and 70 kDa Fragments Generated During the Incubation of Salted Surimi Paste of Walleye Pollack.

Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.66.869
Full Text
Abstract

Available in full text

Categories
Aquatic Science
Date
Authors
Publisher

Japanese Society of Fisheries Science

Related search

Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste

Fisheries Science
Aquatic Science
1994English

Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi

Pakistan Journal of Biological Sciences
AgronomyCrop Science
2005English

pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.

Nippon Suisan Gakkaishi
Aquatic Science
2003English

Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.

Nippon Suisan Gakkaishi
Aquatic Science
2000English

Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel From Walleye Pollack Surimi.

Nippon Suisan Gakkaishi
Aquatic Science
1996English

Kinetic Analysis of the Sol-Gel Transition of Fish Paste (Surimi)

Fisheries Science
Aquatic Science
1994English

The Proteolytic Fragments of the Alzheimer’s Disease-Associated Presenilin-1 Form Heterodimers and Occur as a 100–150-kDa Molecular Mass Complex

Journal of Biological Chemistry
BiochemistryCell BiologyMolecular Biology
1998English

Temperature-Dependent Changes in Gel Strength and Myosin Heavy Chain of Salt-Ground Meat From Walleye Pollack During Setting.

Nippon Suisan Gakkaishi
Aquatic Science
1990English

Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.

Nippon Suisan Gakkaishi
Aquatic Science
1990English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy