BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE

被引：44

作者：

KAUFFMAN, RG

CARPENTER, ZL

BRAY, RW

HOEKSTRA, WG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01695.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / &

共 10 条

[1] THE CHEMICAL AND PHYSICAL CHARACTERISTICS OF VARIOUS PORK HAM MUSCLE CLASSES [J].

BRISKEY, EJ ;

BRAY, RW ;

HOEKSTRA, WG ;

PHILLIPS, PH ;

GRUMMER, RH .

JOURNAL OF ANIMAL SCIENCE, 1959, 18 (01) :146-152

[2]

BRISKEY EJ, 1958, THESIS U WISCONSIN L

[3] FACTORS INFLUENCING QUALITY IN PORK - B. COMMERCIALLY CURED BACON [J].

CARPENTER, ZL ;

WECKEL, KG ;

KAUFFMAN, RG ;

BRAY, RW .

JOURNAL OF FOOD SCIENCE, 1963, 28 (05) :578-&

[4]

HALL JL, 1944, 58 KANS AGR EXPT S 4

[5]

HAMM R, 1953, DEUT LEBENSM-RUNDSCH, V49, P153

[6]

JUDGE MD, 1958, THESIS OHIO STATE U

[7] RESIDUAL GLYCOGEN AT HIGH ULTIMATE PH IN HORSE MUSCLE [J].

LAWRIE, RA .

BIOCHIMICA ET BIOPHYSICA ACTA, 1955, 17 (02) :282-282

[8] A STUDY OF VARIATIONS IN MUSCLES OF BEEF AND CHICKEN [J].

STRANDINE, EJ ;

KOONZ, CH ;

RAMSBOTTOM, JM .

JOURNAL OF ANIMAL SCIENCE, 1949, 8 (04) :483-494

[9]

WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P69

[10]

WISMERP.J, 1961, NATURE, V189, P318, DOI 10.1038/189318b0

← 1 →