Purine Content in Grass Shrimp during Storage as Related to Freshness-Reference-Cited by-同舟云学术

Purine Content in Grass Shrimp during Storage as Related to Freshness

Published:1998-05 Issue:3 Volume:63 Page:442-444
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LOU SHYI-NENG

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15760.x/fullpdf

Reference32 articles.

1. Nucleotides in the muscles of marine invertebrates

2. R. Benkmann, and A. Montag, 1993 . Schnelle Bestimung der Purinbasen in verschiedenen Lebensmitteln. Dtsch. Lebensm. Chemikertag. Sept. 8-10, p. 132 , Hamburg.

3. Effect of Methods of Cooking on Free and Total Purine Bases in Meat and Fish

4. STABILITY OF ADENOSINE DEAMINASE AND ADENOSINE MONOPHOSPHATE DEAMINASE DURING ICE STORAGE OF PINK AND BROWN SHRIMP FROM THE GULF OF MEXICO

5. Effect of Oral Purines on Serum and Urinary Uric Acid of Normal, Hyperuricemic and Gouty Humans

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