AUTOMATED ANALYSIS OF HYPOXANTHINE

被引：14

作者：

JONES, NR

MURRAY, J

BURT, JR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01842.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：791 / +

页数：1

共 8 条

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[2]

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[3] RAPID ESTIMATIONS OF HYPOXANTHINE CONCENTRATIONS AS INDICES OF FRESHNESS OF CHILL-STORED FISH [J].

JONES, NR ;

MURRAY, CK ;

LIVINGST.EI ;

MURRAY, J .

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[4]

KALCKAR HM, 1947, J BIOL CHEM, V167, P429

[5] NUCLEOTIDE DEGRADATION IN MUSCLE OF ICED HADDOCK (GADUS AEGLEFINUS), LEMON SOLE (PLEURONECTES MICROCEPHALUS), AND PLAICE (PLEURONECTES PLATESSA) [J].

KASSEMSARN, BO ;

JONES, NR ;

PEREZ, BS ;

MURRAY, J .

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[6]

MURRAY CK, P TECH INTERN S AUTO

[7] APPARATUS - MODIFICATION TO THE UNICAM SP500 SPECTROPHOTOMETER FOR SINGLE-BEAM RECORDING [J].

SHREWSBURY, DD .

ANALYST, 1959, 84 (994) :68-&

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

SPINELLI, J ;

MIYAUCHI, D ;

EKLUND, M .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :710-&

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