Role of Cryoprotectants in Stabilization of Myofibrillar Proteins from PinkPerch

Lignende værker

• Preparation of Ready to Eat Fish Products From Minced Meat of Pink Perch
  af: Varun.C
  Udgivet: (2007)
• Studies on the Development and Stability of Protein Rich Pasta Product
  af: Sajeer T.T
  Udgivet: (2007)
• Optimizing Stability and Quality of Beverages Fortified with Whey Protein Concentrate
  af: Mishab K.
  Udgivet: (2013)
• Stability Study of Wheat Atta
  af: Sivaraman K.P
  Udgivet: (2003)
• Identification of Effective Stabilizers to Prevent Whey Separation in Probiotic Yoghurt
  af: Muhammed Kutty P.
  Udgivet: (2006)