EFFECT OF POSTMORTEM AGING ON CHICKEN MUSCLE LIPIDS
- 1 May 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (4) , 696-699
- https://doi.org/10.1111/j.1365-2621.1973.tb02847.x
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
- POLYACRYLAMIDE DISC GEL ELECTROPHORESIS OF FRESH AND AGED CHICKEN MUSCLE PROTEINS IN SODIUM DODECYLSULFATEJournal of Food Science, 1973
- Relation between Protein Extractability and Free Fatty Acid Production in Cod Muscle Aged in IceJournal of the Fisheries Research Board of Canada, 1968
- Changes in the lipids of turkey muscle during storage at chilling and freezing temperaturesJournal of the Science of Food and Agriculture, 1968
- Studies on the Properties of Fish Actomyosin-IVNIPPON SUISAN GAKKAISHI, 1968
- Studies on the Properties of Fish Actomyosin-IIINIPPON SUISAN GAKKAISHI, 1968
- Studies on the Properties of Fish Actomyosin-IINIPPON SUISAN GAKKAISHI, 1968
- Lipids and protein denaturation in fish muscleJournal of the Science of Food and Agriculture, 1965
- Controlling Mechanism of the Mechanical Activity of Muscle and that of Blood CoagulationNature, 1961
- A new color reaction for the quantitation of serum cholesterolClinica Chimica Acta; International Journal of Clinical Chemistry, 1960
- Proteins in Fish Muscle. 13. Lipid HydrolysisJournal of the Fisheries Research Board of Canada, 1959