Usefulness of various biochemical and histochemical characteristics as indices of muscle type in lamb carcasses
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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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. Spatial distribution of myosin heavy chain isoforms and lactate dehydrogenase M4 in the limb musculature of two crossbred lambs;Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology;1998-05
2. Enzymes in the meat industry;Enzymes in Food Processing;1995
3. Quantitative determination of type I myosin heavy chain in bovine muscle with anti myosin monoclonal antibodies;Meat Science;1994-01
4. POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS;Journal of Muscle Foods;1992-08
5. Sensory quality of meat as affected by muscle biochemistry and modern technologies;Animal Biotechnology and the Quality of Meat Production;1991
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