COMPARISON OF FATE OF NITRITE ADDED TO WHOLE MEAT, MEAT FRACTIONS AND MODEL SYSTEMS

被引：22

作者：

EMIMIWA, M ^{[1
]}

OKITANI, A ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 07期

关键词：

D O I：

10.1080/00021369.1976.10862226

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1387 / 1392

页数：6

共 7 条

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THOROGOOD, M
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[3] REACTION OF NITRITE WITH SULFHYDRYL GROUPS OF MYOSIN
KUBBEROD, G
CASSENS, RG
GREASER, ML
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (06) : 1228 - 1230
[4] MIRNA A, 1970, 16TH M EUR MEAT RES, P681
[5] OLSMAN WJ, 1972, 18TH P M MEAT RES WO, P409
[6] A SCHEME FOR THE COLORIMETRIC DETERMINATION OF MICROGRAM AMOUNTS OF THIOLS
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[J]. ANALYST, 1958, 83 (993) : 670 - 672
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