COLOR AND MYOGLOBIN CONCENTRATION IN TURKEY MEAT AS AFFECTED BY AGE SEX AND STRAIN

被引：48
作者：
FRONING, GW
DADDARIO, J
HARTUNG, TE
机构：
来源：
POULTRY SCIENCE | 1968年 / 47卷 / 06期
关键词：
D O I：
10.3382/ps.0471827
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1827 / &
相关论文
共 13 条
[1]  
BAKER RC, 1954, POULTRY SCI, V33, P1040
[2]  
FRONING GW, 1967, POULTRY SCI, V46, P1261
[3]   EFFECT OF POLYPHOSPHATES ON BINDING PROPERTIES OF CHICKEN MEAT [J].
FRONING, GW .
POULTRY SCIENCE, 1965, 44 (04) :1104-&
[4]   EFFECT OF VARIOUS ADDITIVES ON BINDING PROPERTIES OF CHICKEN MEAT [J].
FRONING, GW .
POULTRY SCIENCE, 1966, 45 (01) :185-&
[5]  
FRONING GW, 1968, POULTRY SCI, V47, P1187
[6]   BIOCHEMISTRY OF MYOGLOBIN - QUANTITATIVE DETERMINATION IN BEEF AND PORK MUSCLE - CHEMICAL STUDIES WITH PURIFIED METMYOGLOBIN [J].
GINGER, ID ;
SCHWEIGERT, BS ;
WILSON, GD .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (20) :1037-1040
[7]  
HANSON HL, 1963, FOOD TECHNOL-CHICAGO, V17, P1188
[8]   THE EFFECT OF SCALDING TEMPERATURE ON THE PROCESSING AND INITIAL APPEARANCE OF TURKEYS [J].
POOL, MF ;
MECCHI, EP ;
LINEWEAVER, H ;
KLOSE, AA .
POULTRY SCIENCE, 1954, 33 (02) :274-279
[9]  
POOL MF, 1956, TURKEY WORLD JAN, P68
[10]  
SAFFLE RL, 1966, 26 ANN I FOOD TECHN
12