Mechanism of Production of Troponin T Fragments during Postmortem Aging of Porcine Muscle-Reference-Cited by-同舟云学术

Mechanism of Production of Troponin T Fragments during Postmortem Aging of Porcine Muscle

Published:2005-04-16 Issue:10 Volume:53 Page:4178-4181
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kitamura Shin-ichi¹,Muroya Susumu¹,Tanabe Soichi¹,Okumura Tomoyuki¹,Chikuni Koichi¹,Nishimura Toshihide¹

Affiliation:

1. Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima 739-8528, Japan, Department of Animal Products, National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki 305-0901, Japan, and Research and Development Center, Nippon Meat Packers, Inc., 3-3 Midorigahara, Tsukuba, Ibaraki 300-2646, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf047974l

Reference23 articles.

1. Sourness-suppressing Peptides in Cooked Pork Loins

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