POST-MORTEM GLYCOLYSIS IN OX SKELETAL MUSCLE - EFFECT OF ADDING NICOTINAMIDE-ADENINE DINCULEOTIDE TO DILUTED MINCE PREPRATIONS

被引：15

作者：

NEWBOLD, RP

SCOPES, RK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb04027.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：215 / &

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[5] POST-MORTEM GLYCOLYSIS IN OX SKELETAL MUSCLE - EFFECT OF TEMPERATURE ON CONCENTRATIONS OF GLYCOLYTIC INTERMEDIATES AND COFACTORS [J].

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SCOPES, RK .

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