HIGH-TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE

被引：48

作者：

MOELLER, PW

FIELDS, PA

DUTSON, TR

LANDMANN, WA

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT BIOCHEM & BIOPHYS,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01534.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：510 / 512

页数：3

共 10 条

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[4]

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[8] EFFECT OF HIGH-TEMPERATURE CONDITIONING ON SUBCELLULAR-DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES [J].

MOELLER, PW ;

FIELDS, PA ;

DUTSON, TR ;

LANDMANN, WA ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :216-217

[9] EFFECT OF POSTMORTEN AGING TIME AND TEMPERATURE ON BEEF MUSCLE ATTRIBUTES [J].

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[10] MUSCLE FRAGMENTATION INDEXES FOR PREDICTING COOKED BEEF TENDERNESS [J].

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CARPENTER, ZL ;

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JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1093-1094

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