Relationship between amino sugars and meat microbial quality.
- 1 June 1969
- journal article
- Vol. 17 (6) , 931-2
Abstract
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.This publication has 3 references indexed in Scilit:
- A rapid procedure for the estimation of amino sugars on a micro scaleAnalytical Biochemistry, 1966
- Chemistry and Function of Amino Sugars and DerivativesAnnual Review of Biochemistry, 1965
- METHOD FOR THE DETERMINATION OF HEXOSAMINES IN TISSUESJournal of Biological Chemistry, 1953