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January 1, 1981Journal of Food Science

Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality

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JDJane C. DengUniversity of Michigan

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Jane C. Deng (1981) studied this question.

synapsesocial.com/papers/6a82aa887a209f4aae23b60bhttps://doi.org/10.1111/j.1365-2621.1981.tb14531.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1EFFECT OF TEMPERATURE AND pH ON PROTEIN‐PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS1976 · 47 citations
  2. 2EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE1979 · 66 citations