POST-MORTEM CHANGES IN MUSCLE .2. CHEMICAL AND PHYSICAL CHANGES IN PORK

被引：14

作者：

BODWELL, CE

PEARSON, AM

WISMERPE.J

BRATZLER, LJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb15407.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / &

共 39 条

[1] SOME PROPERTIES OF FIBRILLAR PROTEINS OF NORMAL AND WATERY PORK MUSCLE [J].

BENDALL, JR ;

WISMERPEDERSEN, J .

JOURNAL OF FOOD SCIENCE, 1962, 27 (02) :144-&

[2] AMMONIA LIBERATION DURING RIGOR MORTIS AND ITS RELATION TO CHANGES IN THE ADENINE AND INOSINE NUCLEOTIDES OF RABBIT MUSCLE [J].

BENDALL, JR ;

DAVEY, CL .

BIOCHIMICA ET BIOPHYSICA ACTA, 1957, 26 (01) :93-103

[3] POST-MORTEM CHANGES IN MUSCLES OF LANDRACE PIGS [J].

BENDALL, JR ;

HALLUND, O ;

WISMERPEDERSEN, J .

JOURNAL OF FOOD SCIENCE, 1963, 28 (02) :156-&

[4]

BENDALL JR, 1960, STRUCTURE FUNCTION M, V3, P227

[5] POST-MORTEM CHANGES IN MUSCLE .I. CHEMICAL CHANGES IN BEEF [J].

BODWELL, CE ;

PEARSON, AM ;

SPOONER, ME .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :766-&

[6]

BODWELL CE, 1964, THESIS MICH STATE U

[7] PREVENTION OF PALE SOFT EXUDATIVE PORCINE MUSCLE THROUGH PARTIAL FREEZING WITH LIQUID NITROGEN POST-MORTEM [J].

BORCHERT, LL ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1964, 29 (02) :203-&

[8]

BOURNE GH, 1960, STRUCTURE FUNCTIO ED, V3, P227

[9]

Briskey E.J., 1963, P MEAT TEND S CAMPB P MEAT TEND S CAMPB, P195

[10]

BRISKEY EJ, 1961, J FOOD SCI, V26, P306

← 1 2 3 4 →