Glycolytic Intermediates and Co-Factors in "Fast-" and "Slow-Glycolyzing" Muscles of the Pig-Reference-Cited by-同舟云学术

Glycolytic Intermediates and Co-Factors in "Fast-" and "Slow-Glycolyzing" Muscles of the Pig

Published:1968-03 Issue:2 Volume:33 Page:151-158
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KASTENSCHMIDT L. L.,HOEKSTRA W. G.,BRISKEY E. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb01341.x/fullpdf

Reference33 articles.

1. LACTATE PRODUCTION AND REMOVAL AND THE REGULATION OF METABOLISM*

2. Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

3. E. J. Briskey, 1963 . Influence of ante- and post-mortem handling practices on properties of muscle which are related to tenderness . Proc. Meat Tenderness Symposium. Campbell Soup Co., Camden, N. J.p.195 .

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