SEAL MEAT - A POTENTIAL SOURCE OF MUSCLE FOOD - CHEMICAL-COMPOSITION, ESSENTIAL AMINO-ACIDS AND COLOR CHARACTERISTICS

被引：21

作者：

SHAHIDI, F

SYNOWIECKI, J

NACZK, M

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1990年 / 23卷 / 2-3期

关键词：

D O I：

10.1016/S0315-5463(90)70217-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：137 / 139

页数：3

共 10 条

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[2]

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[4]

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[6]

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[7] NEW ACID-HYDROLYSIS METHOD FOR DETERMINING TRYPTOPHAN IN PEPTIDES AND PROTEINS [J].

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FERENCZI, R ;

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ANALYTICAL BIOCHEMISTRY, 1974, 60 (01) :45-50

[8] TOTAL PIGMENTS AND MYOGLOBIN CONCENTRATION IN 4 BOVINE MUSCLES [J].

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[9]

Schweigert B.S., 1987, SCI MEAT MEAT PRODUC, P275

[10]

1980, OFFICIAL METHODS ANA

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