POSTMORTEM GLYCOLYSIS IN PRERIGOR GROUND BOVINE AND RABBIT MUSCLE

被引：19

作者：

DALRYMPLE, RH ^{[1
]}

HAMM, R ^{[1
]}

机构：

[1] BUNDESANSTALT FLEISCHFORSCH,D-8650 KULMBACH,FED REP GER

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00574.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：850 / 853

页数：4

共 20 条

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[6] POST-MORTEM CHANGES IN MUSCLE .2. CHEMICAL AND PHYSICAL CHANGES IN PORK [J].

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[7] BREAKDOWN OF GLYCOGEN POST MORTEM IN LONGISSIMUS DORSI MUSCLE OF PIGS [J].

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[8]

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[9]

Dalrymple R. H., 1974, Fleischwirtschaft, V54, P1084

[10] EFFECT OF DIPHOSPHATE (PYROPHOSPHATE) ON POSTMORTEM GLYCOLYSIS IN BOVINE MUSCLE [J].

DALRYMPLE, RH ;

HAMM, R .

JOURNAL OF FOOD SCIENCE, 1974, 39 (06) :1218-1220

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