Sulfhydryl Content of Excised Chicken Breast Muscle during Postmortem Aging
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb10345.x/fullpdf
Reference10 articles.
1. Changes in the Total Sulfhydryl Group Content and Histochemical Demonstration of Sulfonates in Excised Chicken Muscle Aged in Air
2. BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION
3. The Influence of Post-mortem Glycolysis on Poultry Tenderness
4. Tissue sulfhydryl groups
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1. Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and During Postmortem Aging Events in Carcasses;Advances in Food Research;1988
2. Sulfhydryl and Disulfide Groups in Meats;Advances in Food Research;1978
3. Relationships of Certain Biochemical, Physical, and Quality Characteristics of Broiler Muscles;Poultry Science;1976-01
4. CHEMICAL-REACTION AND FUNCTION OF SULFUR-CONTAINING PROTEIN IN FOODS OF ANIMAL ORIGIN;Journal of the agricultural chemical society of Japan;1976
5. Sulfhydryl group content of chicken muscle during postmortem aging;Journal of Agricultural and Food Chemistry;1975-03
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