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Malaysian Agriculture Repository >
Browsing by Subject Myosin
Showing results 1 to 8 of 8
| Title | Type | Issue Date | | Characterization of molluscan muscle based on the properties of major myofibrillar protein components Asian Fisheries Science Journal (Malaysia), 22 (2), p. 403-414 | Journal Contribution | 2009 |
| Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken International Food Research Journal (Malaysia), 22(4), p. 1374-1379 | Journal Contribution | 2015 |
| Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas) International Food Research Journal (Malaysia), 27 (4), p. 712-719 | Journal Contribution | 2020 |
| Main protein components in frozen surimi contributed to heat-induced gel formation International Food Research Journal (Malaysia), 23 (5), p. 1939-1948 | Journal Contribution | 2016 |
| Meat characteristics of Red Jungle Fowl (Gallus gallus Spadiceus), Malaysian domestic chickens (Gallus gallus Domesticus) and commercial broiler Pertanika Journal of Tropical Agricultural Science (Malaysia), 38 (4), p. 455-464 | Journal Contribution | 2015 |
| Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation International Food Research Journal, 24 (3), p. 1248-1254 | Journal Contribution | 2017 |
| Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process International Food Research Journal, 26 (3), p. 923-932 | Journal Contribution | 2019 |
| Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine International Food Research Journal (Malaysia), 21(1), p. 139-148 | Journal Contribution | 2014 |
Showing results 1 to 8 of 8
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