Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors

Published 2010 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1090-1095
Publisher
Elsevier BV
Online
2010-08-04
DOI
10.1016/j.foodchem.2010.07.093

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

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.