The protein extractable in 5% sodium chloride solution has been determined for cod fillets stored for various times at —7, —14 and —29° using an Ultra Turrax homogeniser. It was found that extractable protein values obtained by Ultra Turrax homogenisation were consistently higher than published values obtained by Marsh Snow homogenisation. The differences between them are related to ultracentrifuge analyses of both types of extracts.
No takes yet. Share an insight, caveat, or question.
Cowie et al. (1968) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: