EFFECT OF TEMPERATURE AND PH ON PHYSICO-CHEMICAL PROPERTIES OF SARCOPLASMIC PROTEINS OF PORK MUSCLE . PRACTICAL CONSEQUENCES

被引：15

作者：

CHARPENTIER, J

机构：

来源：

ANNALES DE BIOLOGIE ANIMALE BIOCHIMIE BIOPHYSIQUE | 1969年 / 9卷 / 01期

关键词：

D O I：

10.1051/rnd:19690107

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

收藏

页码：101 / +

页数：1

相关论文

共 16 条

[1] CAMEL MYOGLOBIN
AWAD, ES
KOTITE, L
[J]. BIOCHEMICAL JOURNAL, 1966, 98 (03) : 909 - &
[2] SOME PROPERTIES OF FIBRILLAR PROTEINS OF NORMAL AND WATERY PORK MUSCLE
BENDALL, JR
WISMERPEDERSEN, J
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 144 - &
[3] POST-MORTEM CHANGES IN MUSCLES OF LANDRACE PIGS
BENDALL, JR
HALLUND, O
WISMERPEDERSEN, J
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (02) : 156 - &
[4] BIOCHEMISTRY OF PORK MUSCLE STRUCTURE .1. RATE OF ANEROBIC GLYCOLYSIS AND TEMPERATURE CHANGE VERSUS APPARENT STRUCTURE OF MUSCLE TISSUE
BRISKEY, EJ
WISMERPE.J
[J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (03) : 297 - &
[5] CHARPENTIER J., 1963, ANN BIOL ANIM BIOCHIM BIOPHYS, V3, P381, DOI 10.1051/rnd:19630405
[6] Goldspink G., 1964, IRISH J AGR RES, V3, P9
[7] GOUTEFONGEA R, 1967, 13 C I RECH VIAND RO
[8] PREVENTION OF PALE SOFT EXUDATIVE PORCINE MUSCLE THROUGH REGULATION OF ANTE-MORTEM ENVIRONMENTAL TEMPERATURE
KASTENSCHMIDT, LL
HOEKSTRA, WG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (02) : 210 - &
[9] KRZYWICKI K, 1962, 8 M MEAT RRS I MOSC
[10] LOWRY OH, 1951, J BIOL CHEM, V193, P265