THE CYTOCHROME-C CONTENT OF VARIOUS POULTRY MEATS

被引：9

作者：

PIKUL, J

NIEWIAROWICZ, A

KUPIJAJ, H

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740371213

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1236 / 1240

页数：5

共 14 条

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CHEAH, KS .

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[4]

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HARTUNG, TE .

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[6] REACTION OF NITRITE AND CYTOCHROME-C IN THE PRESENCE OR ABSENCE OF ASCORBATE [J].

IZUMI, K ;

CASSENS, RG ;

GREASER, ML .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1419-1422

[7] THE DETERMINATION OF HEME PIGMENTS IN MEAT [J].

KRZYWICKI, K .

MEAT SCIENCE, 1982, 7 (01) :29-36

[8]

Lawrie R.A., 1966, MEAT SCI

[9] EFFECT OF FREE STRUGGLE AND PRE-SLAUGHTER EXCITEMENT ON COLOR OF TURKEY BREAST MUSCLES [J].

NGOKA, DA ;

FRONING, GW .

POULTRY SCIENCE, 1982, 61 (11) :2291-2293

[10]

PIKUL J, 1982, FLEISCHWIRTSCHAFT, V62, P900

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