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Physico-chemical, functional and rheological properties of proteins from Pinkperch (Nemipterus japonicus) meat: Effect of freezing and frozen storage
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The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test. | Physico-chemical functional and rheological properties of proteins from Pinkperch Nemipterus japonicus meat Effect of freezing and frozen storage