Studies on the muscle cathepsin activity of mackerel
| dc.creator | Fik,M. | |
| dc.date | 1976 | |
| dc.date.accessioned | 2024-02-06T12:42:12Z | |
| dc.date.available | 2024-02-06T12:42:12Z | |
| dc.description | The pH and temperature effects on the mackerel muscle autolysis intensity were investigated. The muscle cathepsin was isolated and purified; some properties of the purified enzyme were determined. | |
| dc.format | text/html | |
| dc.identifier | https://doi.org/10.3750/AIP1976.06.1.07 | |
| dc.identifier | https://aiep.pensoft.net/article/24845/ | |
| dc.identifier.uri | https://openrepository.mephi.ru/handle/123456789/4848 | |
| dc.language | en | |
| dc.publisher | Pensoft Publishers | |
| dc.relation | info:eu-repo/semantics/altIdentifier/eissn/1734-1515 | |
| dc.relation | info:eu-repo/semantics/altIdentifier/pissn/0137-1592 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | CC BY 4.0 | |
| dc.source | Acta Ichthyologica et Piscatoria 6(1): 109-118 | |
| dc.title | Studies on the muscle cathepsin activity of mackerel | |
| dc.type | Research Article |