Intelligence
Enzymes in seafood, part 2
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.
Intelligence
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.