Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization
- 1 March 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (2) , 115-119
- https://doi.org/10.1111/j.1365-2621.1969.tb00900.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- DISC ELECTROPHORESIS OF COLLAGEN COMPONENTSAnnals of the New York Academy of Sciences, 1964
- Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°CaJournal of Food Science, 1964
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
- Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 1963
- The Chromatographic Separation and Amino Acid Composition of the Subunits of Several Collagens*Biochemistry, 1963
- On the intramolecular cross-linking of collagen in lathyritic ratsBiochimica et Biophysica Acta, 1961
- The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acidArchives of Biochemistry and Biophysics, 1961
- Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved SystemAnalytical Chemistry, 1958