Sulfhydryl Content of Excised Chicken Breast Muscle during Postmortem Aging
- 1 May 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (3) , 290-291
- https://doi.org/10.1111/j.1365-2621.1969.tb10345.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Changes in sulfhydryl and disulfide content of chicken muscle and the effect of N-ethylmaleimideJournal of Agricultural and Food Chemistry, 1967
- The Influence of Post‐mortem Glycolysis on Poultry Tenderness aJournal of Food Science, 1963
- The effect of glutathione on protein sulphydryl groups in rat-liver homogenatesBiochemical Journal, 1962
- Changes in the Total Sulfhydryl Group Content and Histochemical Demonstration of Sulfonates in Excised Chicken Muscle Aged in AiraJournal of Food Science, 1962
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- Tissue sulfhydryl groupsArchives of Biochemistry and Biophysics, 1959