Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef-Reference-Cited by-同舟云学术

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Published:2017-01-18 Issue:2 Volume:82 Page:304-313
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Djimsa Blanchefort A.¹,Abraham Anupam¹,Mafi Gretchen G.¹,VanOverbeke Deborah L.¹,Ramanathan Ranjith¹

Affiliation:

1. Dept. of Animal Science; Oklahoma State Univ.; Stillwater OK 74078 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13606/fullpdf

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4. ExPASy bioinformatics resource portal;Bioinformatics SIo;Expasy website,2016

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