Changes in the Total Sulfhydryl Group Content and Histochemical Demonstration of Sulfonates in Excised Chicken Muscle Aged in Air
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1962.tb00117.x/fullpdf
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2. The Effect of Oxidizing and Reducing Aging Media on the Tenderness of Excised Chicken Muscle
3. BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION
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1. Die biochemischen Veränderungen im Fleisch bei langer Lagerung;Zeitschrift für Tierzüchtung und Züchtungsbiologie;2010-04-26
2. Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and During Postmortem Aging Events in Carcasses;Advances in Food Research;1988
3. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality;Advances in Food Research;1980
4. The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review;C R C Critical Reviews in Food Science and Nutrition;1978-11
5. Sulfhydryl and Disulfide Groups in Meats;Advances in Food Research;1978
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