�ber den H�moglobin- und Myoglobingehalt der Skeletmuskulatur von Schwein und Rind-Reference-Cited by-同舟云学术

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�ber den H�moglobin- und Myoglobingehalt der Skeletmuskulatur von Schwein und Rind

Published:1974-09 Issue:6 Volume:155 Page:332-338
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

B�nnig Karl,Hamm Reiner

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01142756.pdf

Reference37 articles.

1. Fleming,H.P., Blumer,T.N., Craig,H.B.: J. Animal Sci.19, 1164 (1960)

2. Rickansrud,D.H., Henrickson,R.L.: J. Food Sci.32, 57 (1967)

3. Leward,D.A., Shorthose,W.R. Animal Prod.13, 57 (1967)

4. Solberg,M.: Proceed. Meat Ind. Research Confer., Amer. Meat Sci. Assoc.1968, 32

5. Fa. Pharmacia: Sephadex-Gelfiltration in Theorie und Praxis, Aufl. 1967, S. 34

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat quality aspects of roe deer, with regard to the mode of killing (shooting);ARCH LEBENSMITTELHYG;2012

2. Hemoglobin and myoglobin content in muscles of broiler chickens;Poultry Science;1999-03

3. Qualitative Charakteristik der Farbstoffe und der Farbe von Schaffleisch;Food / Nahrung;1978

4. The residual blood content of meat—A review;Journal of the Science of Food and Agriculture;1977-05

5. The basis of color in muscle foods;C R C Critical Reviews in Food Science and Nutrition;1977-04

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