Prevention of denaturation of freshwater crayfish muscle subjected to different freeze-thaw cycles by gelatin hydrolysate

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Prevention of denaturation of freshwater crayfish muscle subjected to different freeze-thaw cycles by gelatin hydrolysate
Authors
Keywords
Gelatin hydrolysates, Enzymes, Peptides molecular weight range, Cryoprotective effect, Crayfish, Freeze-thaw cycles
Journal
FOOD CHEMISTRY
Volume 234, Issue -, Pages 199-204
Publisher
Elsevier BV
Online
2017-05-02
DOI
10.1016/j.foodchem.2017.04.183

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.