THE RESPIRATORY ENZYMES OF MEAT. III. THE INFLUENCE OF VARIOUS IONS ON BEEF SUCCINOXIDASE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1956.tb16928.x/fullpdf
Reference8 articles.
1. THE MECHANISM OF MEAT-PIGMENT OXIDATION. THE EFFECT OF SOLUTES ON THE HEMOGLOBIN-OXYGEN EQUILIBRIUM
2. PHOSPHORYLATION OF GLUCOSE IN KIDNEY EXTRACT
3. THE RESPIRATORY ENZYMES OF MEAT I. IDENTIFICATION OF THE ACTIVE ENZYMES
4. Activity of the succinic dehydrogenase-cytochrome system in different tissue preparations
5. Salt Inhibition and Enhancement of Cytochrome, Succinic, and Dopa Oxidase Systems of Mouse Melanomas
Cited by 3 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. Effect of Salt Concentration on Quality of Restructured Pork Chops;Journal of Food Science;1981-09
2. Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue;Journal of Food Science;1968-11
3. Chemical Changes Associated with Aging of Meat with Emphasis on the Proteins;Advances in Food Research;1960
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