The cytochrome c content of various poultry meats
- 1 December 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (12) , 1236-1240
- https://doi.org/10.1002/jsfa.2740371213
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Reaction of Nitrite and Cytochrome c in the Presence or Absence of AscorbateJournal of Food Science, 1982
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- Properties of mitochondria from ox neck muscle after storage in situInternational Journal of Biochemistry, 1974
- Isolation and Purification of Turkey Heme ProteinsPoultry Science, 1974
- QUANTITATIVE DETERMINATION OF COMBINED HEMOGLOBIN AND MYOGLOBIN IN VARIOUS POULTRY MEATSJournal of Food Science, 1973
- Comparative studies of the mitochondrial properties oflongissimus dorsi muscles of pietrain and large white pigsJournal of the Science of Food and Agriculture, 1973
- Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and StrainPoultry Science, 1968
- THE DISTRIBUTION OF THE CHROMOPROTEINS, HEMOGLOBIN, MYOGLOBIN, AND CYTOCHROME c, IN THE TISSUES OF DIFFERENT SPECIES, AND THE RELATIONSHIP OF THE TOTAL CONTENT OF EACH CHROMOPROTEIN TO BODY MASSPublished by Elsevier ,1950