QUANTITATIVE-DETERMINATION OF COMBINED HEMOGLOBIN AND MYOGLOBIN IN VARIOUS POULTRY MEATS

被引：22

作者：

SAFFLE, RL ^{[1
]}

机构：

[1] UNIV GEORGIA,FOOD SCI DEPT,ATHENS,GA 30601

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02126.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：968 / 970

页数：3

共 11 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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[3]

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[4]

DRABKIN DL, 1950, J BIOL CHEM, V182, P317

[5]

DRAUDT HN, 1969, 22ND P ANN REC MEAT, P180

FLEMING, HP ;

BLUMER, TN ;

CRAIG, HB .

FRONING, GW ;

DADDARIO, J ;

HARTUNG, TE .

[8]

GINGER ID, 1954, AGR FOOD CHEM, V2, P1037

[9]

SAFFLE RL, IN PRESS

SATTERLE.LD ;

ZACHARIA.NY .