Thanks are due to Ms. Angela Kummer for skillful technical assistance. This work has been financed by a NATO Collaborative Research Grants Programme Ref. CRG 940695, by Spanish ALI 94-0954-C02-01-02 and by research grants from the Natural Sciences and Engineering Research Council of Canada.
Structural Changes in Cod Myosin after Modification with Formaldehyde or Frozen Storage
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 717–723, July 1997
How to Cite
CARECHE, M. and LI-CHAN, E.C.Y. (1997), Structural Changes in Cod Myosin after Modification with Formaldehyde or Frozen Storage. Journal of Food Science, 62: 717–723. doi: 10.1111/j.1365-2621.1997.tb15443.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/24/96; revised 1/6/97; accepted 3/1/97.
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