Changes in Chicken Muscle Proteins During Cooking and Subsequent Frozen Storage, and Their Significance in Quality
- 1 January 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (1) , 151-153
- https://doi.org/10.1111/j.1365-2621.1965.tb00280.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A modified ninhydrin colorimetric analysis for amino acidsArchives of Biochemistry and Biophysics, 1957
- ONE‐TAILED AND TWO‐TAILED TESTS IN ORGANOLEPTIC COMPARISONSJournal of Food Science, 1956
- SIGNIFICANCE IN TRIANGULAR TASTE TESTSJournal of Food Science, 1948
- ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINSJournal of Biological Chemistry, 1927