Letter | Published:

Denaturation of Fish Proteins

Nature volume 180, pages 14221423 (21 December 1957) | Download Citation

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Abstract

REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.

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References

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Author information

Affiliations

  1. Fisheries Department, Central Institute for Nutrition Research T.N.O., Ijmuiden, The Netherlands.

    • A. F. M. G. LUIJPEN

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DOI

https://doi.org/10.1038/1801422a0

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