Chemical studies on the herring (Clupea harengus). IV.—Creatine in herring flesh, and its behaviour during heat processing
- 1 December 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (12) , 700-705
- https://doi.org/10.1002/jsfa.2740111204
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring fleshJournal of the Science of Food and Agriculture, 1959
- A procedure increasing the specificity of the Jaefe reaction for the determination of creatine and creatinine in urine and peasmaClinica Chimica Acta; International Journal of Clinical Chemistry, 1956
- Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh FishJournal of the Fisheries Research Board of Canada, 1950
- Endogenous Creatinine in Serum and Urine.Experimental Biology and Medicine, 1950
- The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw lean beefJournal of the Society of Chemical Industry, 1946
- The Non-Protein Nitrogenous Constituents of Fish and Lobster MuscleJournal of the Biological Board of Canada, 1935