CHANGES OF ACID COMPOSITION IN MEAT AND MEAT PRODUCTS DURING PROCESSING AND STORAGE

被引：2

作者：

STOLL, U

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1970年 / 143卷 / 01期

关键词：

D O I：

10.1007/BF01267289

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / &

共 15 条

[1] CHEMICAL DETERIORATION OF FROZEN BOVINE MUSCLE AT -4 DEGREES C [J].

AWAD, A ;

POWRIE, WD ;

FENNEMA, O .

JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :227-&

[2]

BANCHER E, 1963, MIKROCHIM ICHNOL ACT, P713

[3] POST-MORTEM CHANGES IN MUSCLE .I. CHEMICAL CHANGES IN BEEF [J].

BODWELL, CE ;

PEARSON, AM ;

SPOONER, ME .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :766-&

[4] POST-MORTEM CHANGES IN MUSCLE .2. CHEMICAL AND PHYSICAL CHANGES IN PORK [J].

BODWELL, CE ;

PEARSON, AM ;

WISMERPE.J ;

BRATZLER, LJ .

JOURNAL OF FOOD SCIENCE, 1966, 31 (01) :1-&

[5]

BROUMAND H, 1958, FOOD TECHNOL-CHICAGO, V12, P159

[6] ANALYSIS OF SOME ORGANIC ACIDS BY GAS-LIQUID CHROMATOGRAPHY [J].

CANVIN, DT .

CANADIAN JOURNAL OF BIOCHEMISTRY, 1965, 43 (08) :1281-&

[7] CHANGES IN LIPID COMPOSITION OF CHICKEN MUSCLE DURING FROZEN STORAGE [J].

DAVIDKOV.E ;

KHAN, AW .

JOURNAL OF FOOD SCIENCE, 1967, 32 (01) :35-&

[8]

DUDA Z, 1966, FLEISCHWIRTSCHAFT, V46, P974

[9] CHANGES IN CONCENTRATION OF LACTIC ACID AND FREE SUGARS IN POST-MORTEM SAMPLES OF BEEF AND PORK MUSCLE [J].

GUNTHER, H ;

SCHWEIGER, A .

JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :300-+

[10] METABOLIC INTERMEDIATES IN SKELETAL MUSCLES WITH FAST AND SLOW RATES OF POST-MORTEM GLYCOLYSIS [J].

KASTENSCHMIDT, LL ;

BRISKEY, EJ ;

HOEKSTRA, WG .

NATURE, 1966, 212 (5059) :288-+

← 1 2 →