IRRADIATION EFFECTS IN MEAT - PRODUCTION OF CARBONYL COMPOUNDS DURING IRRADIATION OF MEAT AND MEAT FATS

被引：20

作者：

BATZER, OF

SRIBNEY, M

DOTY, DM

SCHWEIGERT, BS

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1957年 / 5卷 / 09期

关键词：

D O I：

10.1021/jf60079a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：700 / 703

页数：4

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共 11 条

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[4] CHANGES ASSOCIATED WITH IRRADIATING MEAT AND MEAT EXTRACTS WITH GAMMA RAYS
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[5] BIOCHEMISTRY OF MYOGLOBIN - QUANTITATIVE DETERMINATION IN BEEF AND PORK MUSCLE - CHEMICAL STUDIES WITH PURIFIED METMYOGLOBIN
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[6] COLORIMETRIC METHOD FOR DETERMINATION OF TRACES OF CARBONYL COMPOUNDS
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[7] SULFIDES RELEASED FROM GAMMA-IRRADIATED MEAT AS ESTIMATED BY CONDENSATION WITH N,N-DIMETHYL-PARA-PHENYLENEDIAMINE
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (10) : 881 - 884
[8] MEAD JF, 1952, SCIENCE, V155, P470
[9] POLLISTER BH, 1954, J AGR FOOD CHEM, V2, P199
[10] EFFECT OF IRRADIATION ON MEAT FATS
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