Open AccessAnte- and post-mortem factors affect muscle protein functionality from fish
Author(s) -
Sitima Jittinandana
Publication year - 2001
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.33915/etd.1393
Subject(s) - chemistry , food science , brine , solubility , rainbow trout , myofibril , fish fillet , trout , water content , zoology , fishery , biochemistry , fish <actinopterygii> , biology , geotechnical engineering , organic chemistry , engineering
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