DEGRADATION OF INOSINIC ACID IN CHICKEN MUSCLE DURING ASEPTIC STORAGE AND ITS POSSIBLE USE AS AN INDEX OF QUALITY

被引：14

作者：

KHAN, AW

DAVIDEK, J

LENTZ, CP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00877.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：25 / &

共 11 条

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[3]

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[5]

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[6] CHANGES IN CHICKEN MUSCLE PROTEINS DURING ASEPTIC STORAGE AT ABOVE-FREEZING TEMPERATURES [J].

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[7] MEASUREMENT OF HYPOXANTHINE IN FISH AS METHOD OF ASSESSING FRESHNESS [J].

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[8] EFFECT OF HYPOXANTHINE ON FLAVOR OF FRESH AND STORED LOW-DOSE-IRRADIATED PETRALE SOLE FILLETS [J].

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[9] STUDIES ON FLAVOR OF MEATS .I. FORMATION AND DEGRADATION OF INOSINIC ACIDS IN MEATS [J].

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[10]

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