EFFECT OF TREATMENT OF PRE-RIGOR AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON SUBSEQUENT EXTRACTABILITY OF PROTEINS

被引：20

作者：

JOHNSON, RG

HENRICKSON, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12158.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：268 / +

页数：1

共 9 条

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HEGARTY, GR
BRATZLER, LJ
PEARSON, AM
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &
[4] SPECTROPHOTOMETRIC AND TURBIDIMETRIC METHODS FOR MEASURING PROTEINS
LAYNE, E
[J]. METHODS IN ENZYMOLOGY, 1957, 3 : 447 - 454
[5] SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943
[6] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[7] SWIFT CE, 1963, FOOD TECHNOL-CHICAGO, V17, P224
[8] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468
[9] TRAUTMAN JC, 1964, FOOD TECHNOL-CHICAGO, V18, P1065