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July 1, 1993Journal of Food Science

ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

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Authors

YTYasuyuki TsukamasaKindai UniversityKSKenji SatoTokyo University of ScienceYSYutaka ShimizuHokkaido University

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Cite This Study

Tsukamasa et al. (1993) studied this question.

synapsesocial.com/papers/6a70534826770c2b8de076dahttps://doi.org/10.1111/j.1365-2621.1993.tb09358.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Factors affecting the translutaminase-associated setting phenomenon in fish meat sol.1991 · 20 citations
  2. 2A Study on the Cross-Linking Reaction of Myosin in Kamaboko "Suwari" Gels.1991 · 151 citations
  3. 3Cross-linking reaction of myosin in the fish paste during setting (Suwari).1985 · 91 citations
  4. 4Changes in myosin heavy chain and gel forming ability of salt-ground meat from Hoki.1990 · 13 citations
  5. 5The gel-forming properties of the dorsal muscle from Clupeiformes and Salmonoidei.1989 · 11 citations