Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)

Category

Academic article

Language

English

Author(s)

Siriporn Riebroy
Soottawat Benjakul
Wonnop Visessanguan
Ulf Erikson
Turid Rustad

Affiliation

Prince of Songkla University
Unknown
SINTEF
Norwegian University of Science and Technology

Year

2008

Published in

Food Chemistry

ISSN

0308-8146

Publisher

Elsevier

Volume

109

Page(s)

42 - 53

DOI

https://doi.org/10.1016/j.foodchem.2007.12.008

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