Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles

Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Lefevre, Florence, Fauconneau, Benoit, Thompson, John W., Gill, Tom A.
Format: Article in Journal/Newspaper
Language:English
Published: American Chemical Society (ACS) 2007
Subjects:
Atlantic salmon
Online Access:http://dx.doi.org/10.1021/jf063045d
https://pubs.acs.org/doi/pdf/10.1021/jf063045d
id cracsoc:10.1021/jf063045d
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spelling cracsoc:10.1021/jf063045d 2024-09-15T17:55:44+00:00 Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles Lefevre, Florence Fauconneau, Benoit Thompson, John W. Gill, Tom A. 2007 http://dx.doi.org/10.1021/jf063045d https://pubs.acs.org/doi/pdf/10.1021/jf063045d en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 55, issue 12, page 4761-4770 ISSN 0021-8561 1520-5118 journal-article 2007 cracsoc https://doi.org/10.1021/jf063045d 2024-08-01T04:06:19Z Article in Journal/Newspaper Atlantic salmon ACS Publications Journal of Agricultural and Food Chemistry 55 12 4761 4770
institution Open Polar
collection ACS Publications
op_collection_id cracsoc
language English
format Article in Journal/Newspaper
author Lefevre, Florence
Fauconneau, Benoit
Thompson, John W.
Gill, Tom A.
spellingShingle Lefevre, Florence
Fauconneau, Benoit
Thompson, John W.
Gill, Tom A.
Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
author_facet Lefevre, Florence
Fauconneau, Benoit
Thompson, John W.
Gill, Tom A.
author_sort Lefevre, Florence
title Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
title_short Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
title_full Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
title_fullStr Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
title_full_unstemmed Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles
title_sort thermal denaturation and aggregation properties of atlantic salmon myofibrils and myosin from white and red muscles
publisher American Chemical Society (ACS)
publishDate 2007
url http://dx.doi.org/10.1021/jf063045d
https://pubs.acs.org/doi/pdf/10.1021/jf063045d
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Journal of Agricultural and Food Chemistry
volume 55, issue 12, page 4761-4770
ISSN 0021-8561 1520-5118
op_doi https://doi.org/10.1021/jf063045d
container_title Journal of Agricultural and Food Chemistry
container_volume 55
container_issue 12
container_start_page 4761
op_container_end_page 4770
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