Effect of protein hydrolysate of pearl oyster [Pinctada fucata] meat on the state of water and denaturation of fish myofibrils during frozen storage - Darmanto. (Nagasaki Univ. (Japan)); Ichikawa, H; Iwamoto, M; Abe, N; Nishimura, S; Goto, S; Nozaki, Y (Nippon Suisan Gakkaishi, 1997)
Keywords: ATPASA; ATPASE; BIVALVIA; DENATURATION; DESNATURALIZACION; FIBRAS MUSCULARES; FIBRE MUSCULAIRE; FISH; HYDROLYSAT DE PROTEINES; HYDROLYZED PROTEINS; MUSCLE FIBRES; PESCADO; POISSON (ALIMENT); PROTEINAS HIDROLIZADAS; REFRIGERACION; REFRIGERATION