Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry(RP0477)

Thorarinsdottiri, Kristin Anna; Arasona, Sigurjon; Geirsdotti, Margret; Bogason, Sigurdur G.; Kristbergsson, Kristberg

dc.contributor.author	Thorarinsdottiri, Kristin Anna
dc.contributor.author	Arasona, Sigurjon
dc.contributor.author	Geirsdotti, Margret
dc.contributor.author	Bogason, Sigurdur G.
dc.contributor.author	Kristbergsson, Kristberg
dc.date.accessioned	2020-02-18T07:05:31Z
dc.date.available	2020-02-18T07:05:31Z
dc.date.issued	2002
dc.identifier.uri	http://localhost/handle/1/1726
dc.publisher	Elsevier	en_US
dc.subject	Electrophoresis (SDS-PAGE)	en_US
dc.subject	Salted cod	en_US
dc.subject	Bacalhau	en_US
dc.subject	Gadus morhua	en_US
dc.subject	Protein denaturation	en_US
dc.subject	Differential scanning calorimetry (DSC)	en_US
dc.title	Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry(RP0477)	en_US
dc.type	Article	en_US