MUSCLE PROTEIN COMPOSITION AND EATING QUALITY OF FRESH AND FROZEN TURKEYS

被引：9

作者：

HOKE, IM

MCGEARY, BK

LAKSHMANAN, F

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb09075.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：566 / +

页数：1

共 11 条

[1] PROTEIN COMPOSITION AND FUNCTIONAL PROPERTIES OF MEAT
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[2] GOERTZ GE, 1960, FOOD TECHNOL-CHICAGO, V14, P458
[3] HOKE IM, 1966, J HOME ECON, V58, P381
[4] HOKE IRMA M., 1967, FOOD TECHNOL, V21, P89
[5] KHAN A. W., 1963, JOUR FOOD SCI, V28, P425, DOI 10.1111/j.1365-2621.1963.tb00221.x
[6] EXTRACTION AND FRACTIONATION OF PROTEINS IN FRESH CHICKEN MUSCLE
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[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 430 - &
[7] KNOTT EM, 1966, 760 MARK RES REP
[8] ACRYLAMIDE GEL DISC ELECTROPHORETIC PATTERNS AND EXTRACTABILITY OF CHICKEN BREAST MUSCLE PROTEINS DURING POST-MORTEM AGING
MAIER, GE
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[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (04) : 482 - &
[9] PAYNE WR, 1963, J ASSOC OFF AGR CHEM, V46, P1003
[10] EXTRACTION OF FIBRILLAR + SARCOPLASMIC PROTEINS OF TURKEY MUSCLE
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (03) : 303 - &