RELATIONSHIP OF COLOR WITH CERTAIN CHEMICAL AND PHYSICAL PROPERTIES OF PORCINE MUSCLE

被引：9

作者：

JANICKI, MA

KORTZ, J

ROZYCZKA, J

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09688.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / &

共 32 条

[1] [Anonymous], 1960, OFFICIAL METHODS ANA
[2] Austin JH, 1935, J BIOL CHEM, V112, P67
[3] BATESMITH EC, 1948, ADV FOOD RES, V1, P1
[4] BOUMA CP, 1951, FARBE FARBWAHRNEHMUN
[5] BOWEN WJ, 1949, J BIOL CHEM, V179, P235
[6] BIOCHEMISTRY OF PORK MUSCLE STRUCTURE .1. RATE OF ANEROBIC GLYCOLYSIS AND TEMPERATURE CHANGE VERSUS APPARENT STRUCTURE OF MUSCLE TISSUE
BRISKEY, EJ
WISMERPE.J
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 297 - &
[7] BRISKEY ERNEST J., 1964, ADVANCE FOOD RES, V13, P89
[8] CALLOW EH, 1935, QUALITY PIG CARCASS, V36
[9] CLAUSEN H, 1956, 44 BER SAMM FORS MED, P288
[10] EFFECT OF SEVERAL COMBINATIONS OF GRASS AND GRAIN IN THE RATION OF BEEF STEERS ON THE COLOR CHARACTERISTICS OF LEAN AND FAT
CRAIG, HB
BLUMER, TN
BARRICK, ER
[J]. JOURNAL OF ANIMAL SCIENCE, 1959, 18 (01) : 241 - 248