NDLI: The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH

Content Provider	Scilit
Author	Cowie, W. P. Little, W. T.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1967.tb01345.x/pdf
Ending Page	222
Page Count	6
Starting Page	217
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1967.tb01345.x
Journal	International Journal of Food Science & Technology
Issue Number	3
Volume Number	2
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Protein Extractability Cod Stored Muscle Ph Fillets Stored
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH