Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry

• Published in: Food Chemistry
• Main Authors: Thorarinsdottir, Kristin Anna, Arason, Sigurjon, Geirsdottir, Margret, Bogason, Sigurdur G., Kristbergsson, Kristberg
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2002
• Subjects: General Medicine; Food Science; Analytical Chemistry; Gadus morhua
• Online Access: http://dx.doi.org/10.1016/s0308-8146(01)00349-1; https://api.elsevier.com/content/article/PII:S0308814601003491?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814601003491?httpAccept=text/plain