SULFHYDRYL CONTENT OF EXCISED CHICKEN BREAST MUSCLE DURING POSTMORTEM AGING

被引：6

作者：

CALDWELL, KA

LINEWEAVER, H

机构：

[1] Usda, Western Utilization R&D Div, Ars, Albany, California

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10345.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：290 / +

页数：1

共 10 条

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[4]

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[6] CHANGES IN SULFHYDRYL AND DISULFIDE CONTENT OF CHICKEN MUSCLE AND EFFECT OF N-ETHYLMALEIMIDE [J].

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[8]

KOONZ CH, 1954, FOOD TECHNOL-CHICAGO, V8, P97

[9]

POOL MF, 1959, FOOD TECHNOL-CHICAGO, V13, P25

[10]

WHITAKER JR, 1964, 17 P ANN REC MEAT C, P153

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