Chemical Changes Associated with Aging of Meat with Emphasis on the Proteins-Reference-Cited by-同舟云学术

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Chemical Changes Associated with Aging of Meat with Emphasis on the Proteins

Published:1960 Issue: Volume: Page:1-60
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Whitaker John R.

Publisher

Elsevier

Reference300 articles.

1. Proteolytic activity of pituitary extracts;Adams;J. Biol. Chem.,1951

2. Allen, H. E. 1938 Tenderizing meats with enzymes. U.S. Patent 2,140,781.

3. Stability of certain respiratory and glycolytic enzyme systems in animal tissues;Andrews;J. Biol. Chem.,1952

4. The increase of amino nitrogen of meat preserved by rapid freezing;Antoniani;Freddo,1951

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3. Liberation of peptides during meat storage and their interaction with proteinase activity;Meat Science;1998-06

4. INFORMATION AND DOCUMENTATION;Functional Properties of Food Components;1991

5. Postmortem Changes during Conversion of Muscle to Meat;Muscle and Meat Biochemistry;1989

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