Phosphate Effects on Meat, Effect of Inorganic Polyphosphates on Solubility and Extractability of Myosin B-Reference-Cited by-同舟云学术

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Phosphate Effects on Meat, Effect of Inorganic Polyphosphates on Solubility and Extractability of Myosin B

Published:1964-05 Issue:5 Volume:12 Page:392-399
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yasui Tsutomu,Sakanishi Masako,Hashimoto Yoshio

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60135a002

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Individual effects of l‐arginine and l‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage;International Journal of Food Science & Technology;2023-09-19

2. Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels;Food Structure;2018-01

3. Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum;Journal of Animal Science and Technology;2016-08-17

4. IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat;Animal Science Journal;2014-01-16

5. Water-Holding Capacity of Meat;The Science of Meat Quality;2013-04-11

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