EFFECT OF AGING AND COOKING ON THE DISTRIBUTION OF CERTAIN AMINO ACIDS AND NITROGEN IN BEEF MUSCLEa
- 1 January 1954
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 19 (1-6) , 410-416
- https://doi.org/10.1111/j.1365-2621.1954.tb17470.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- THE MICROBIOLOGICAL DETERMINATION OF CARNOSINE AND ITS FORMATION BY RAT LIVER SLICESJournal of Biological Chemistry, 1952
- THE INFLUENCE OF FASTING AND NITROGEN DEPRIVATION ON THE CONCENTRATION OF FREE AMINO ACIDS IN RAT TISSUESPublished by Elsevier ,1950
- THE AMINO ACID COMPOSITION OF PORK AND LAMB CUTSJournal of Biological Chemistry, 1949
- THE HISTIDINE CONTENT OF MEATJournal of Biological Chemistry, 1947