Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

2019 ◽  
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pp. 105223 ◽  
Author(s):  
Fangfei Li ◽  
Bo Wang ◽  
Baohua Kong ◽  
Shuo Shi ◽  
Xiufang Xia
LWT ◽  
2020 ◽  
Vol 124 ◽  
pp. 109140 ◽  
Author(s):  
Xin Du ◽  
Peng Chang ◽  
Jiayi Tian ◽  
Baohua Kong ◽  
Fangda Sun ◽  
...  

Aquaculture ◽  
1995 ◽  
Vol 129 (1-4) ◽  
pp. 335
Author(s):  
G. Geri ◽  
B.M. Poli ◽  
M. Gualtieri ◽  
M. Dell'Agnello ◽  
M. Mecatti

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