Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem Changes-Reference-Cited by-同舟云学术

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Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem Changes

Published:1948 Issue: Volume: Page:203-256
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Lowe Belle

Publisher

Elsevier

Reference71 articles.

1. Protein denaturation and the properties of protein groups.;Anson;Advances in Protein Chem.,1945

2. The effect of certain fish meals and fish oils in the ration on the flavor of turkey.;Asmundson;Poultry Sci.,1938

3. Proteins.;Astbury;Chemistry & Industry,1941

4. X-rays and the stoichiometry of the proteins.;Astbury;Advances in Enzymol.,1943

5. X-ray studies of the molecular structure of myosin.;Astbury;Proc. Roy. Soc. London,1940

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2. Die biochemischen Veränderungen im Fleisch bei langer Lagerung;Zeitschrift für Tierzüchtung und Züchtungsbiologie;2010-04-26

3. Chemische und histologische Veränderungen im postmortalen Muskel und deren Beziehungen zur Fleischbeschaffenheit;Zeitschrift für Tierzüchtung und Züchtungsbiologie;2010-04-26

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