CALORIMETRIC CHANGES DURING DEVELOPMENT OF RIGOR MORTIS

被引：13

作者：

PARK, JW ^{[1
]}

LANIER, TC ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09265.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1312 / &

共 19 条

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[7] TEMPERATURE SENSITIVITY OF MYOSIN AND ACTOMYOSIN
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HENDERSON, J
[J]. CANADIAN JOURNAL OF BIOCHEMISTRY, 1973, 51 (01): : 71 - 86
[8] SIMPLE METHOD FOR FOLLOWING RIGOR MORTIS DEVELOPMENT IN BEEF AND POULTRY MEAT
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FREY, AR
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04): : 139 - &
[9] KORHONEN RW, 1988, UNPUB J FOOD SCI
[10] NEWBOLD RP, 1966, PHYSL BIOCH MUSCLE F