Biblio
“Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide”, Food Chemistry, vol. 123, no. 1, pp. 196 - 201, 2010.
, “Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs”, Food Chemistry, vol. 121, no. 4, pp. 1046 - 1052, 2010.
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