EFFECT OF HEAT ON SARCOPLASMIC PROTEINS OF LIGHT AND DARK AVIAN MUSCLE-TISSUE

被引：13

作者：

CRESPO, FL

OCKERMAN, HW

机构：

[1] OHIO STATE UNIV,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

[3] FAC VET CORDOBA,CATEDRA TECNOL & BIOQUIM ALIMENTOS,CORDOBA,SPAIN

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 03期

关键词：

D O I：

10.4315/0362-028X-40.3.174

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：174 / 177

页数：4

共 17 条

[1]

BENDALL JR, 1964, S FOODS PROTEINS THE, P225

[2]

BERNOFSKY C, 1959, FOOD RES, V24, P339

[3]

DRAUDT HN, 1969, 22ND P ANN REC MEAT, P180

[4]

HAMM REINER, 1960, FOOD RES, V25, P587

[5] MUSCLE PROTEIN COMPOSITION AND EATING QUALITY OF FRESH AND FROZEN TURKEYS [J].

HOKE, IM ;

MCGEARY, BK ;

LAKSHMANAN, F .

JOURNAL OF FOOD SCIENCE, 1968, 33 (06) :566-+

[6]

Johnson MJ, 1941, J BIOL CHEM, V137, P575

[7] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .2. CHANGES IN ELECTROPHORETIC PATTERNS [J].

LAAKKONEN, E ;

SHERBON, JW ;

WELLINGTON, GH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :178-+

[8] NATURE OF COOKED MEAT HEMOPROTEIN [J].

LEDWARD, DA .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :883-&

[9]

MACHLICK SM, 1965, THESIS PURDUE U

[10] POULTRY PRODUCT QUALITY .3. ORGANOLEPTIC EVALUATION OF COOKED CHICKEN AND TURKEY SKIN FRACTIONS AS AFFECTED BY STORAGE TIME AND TEMPERATURE [J].

MACNEIL, JH ;

DIMICK, PS .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :191-&

← 1 2 →