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Fish actomyosin
Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively less soluble and the flesh becomes increasingly tougher. Fish proteins are particularly susceptible to destabilization during freezing and frozen storage. After freezing, the fish may become tough, rubbery and lose moisture.
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Note on production of haploid by tissue culture.
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