Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During Heating
- 1 September 1965
- journal article
- research article
- Published by Springer Nature in Nature
- Vol. 207 (5003) , 1269-1271
- https://doi.org/10.1038/2071269a0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Origin of Hydrogen Sulfide in Heated Chicken MuscleJournal of Food Science, 1964
- Comparative studies of rabit cardiac and skeletal myosinsArchives of Biochemistry and Biophysics, 1964
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- Food Irradiation, Sulfides Released from Gamma-Irradiated Meat as Estimated by Condensation with N,N-Dimethyl-p-phenylenediamineJournal of Agricultural and Food Chemistry, 1956
- The amino acid composition of actin, myosin, tropomyosin and the meromyosinsArchives of Biochemistry and Biophysics, 1954