The work was done at College of Food Science and Nutritional Engineering of China Agricultural University.
Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle
Version of Record online: 23 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1962–1969, September 2013
How to Cite
Wang, H., Luo, Y. and Shen, H. (2013), Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle. International Journal of Food Science & Technology, 48: 1962–1969. doi: 10.1111/ijfs.12177
- Issue online: 12 AUG 2013
- Version of Record online: 23 MAY 2013
- Manuscript Accepted: 3 APR 2013
- Manuscript Received: 7 NOV 2012
- China Agriculture Research System. Grant Number: CARS-46
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