EFFECT OF TREATMENT OF PRE- AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS-Reference-Cited by-同舟云学术

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EFFECT OF TREATMENT OF PRE- AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS

Published:1970-05 Issue:3 Volume:35 Page:268-270
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JOHNSON R. G.,HENRICKSON R. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12158.x/fullpdf

Reference9 articles.

1. Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteinsb

2. E. Layne, S.P. Colowick, and N.O. Kaplan In1957 . "Methods in Enzymology ." Vol. III , PP. 447 . Academic Press Inc., New York.

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