EFFECT OF HEATING AVIAN MUSCLE-TISSUE ON SOLUBILITY OF NITROGEN FRACTIONS AND PH VALUES OF BREAST AND LEG MUSCLE

被引：7

作者：

CRESPO, FL

OCKERMAN, HW

机构：

[1] OHIO STATE UNIV,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

[3] FAC VET CORDOBA,CATEDRA TECNOL & BIOQUIM ALIMENTOS,CORDOBA,SPAIN

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 03期

关键词：

D O I：

10.4315/0362-028X-40.3.178

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：178 / 180

页数：3

共 17 条

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[10] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE [J].

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