P-31 NMR-STUDIES OF THE HYDROLYSIS OF ADDED PHOSPHATES IN CHICKEN MEAT

[1] MECHANISM OF RELAXATION IN EXTRACTED MUSCLE FIBERS [J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1951, 167 (01): : 276 - 283

[2] BURT CT, 1976, J BIOL CHEM, V251, P2584

[3] PHOSPHORUS NMR-STUDIES OF COMPARTMENTATION IN MUSCLE [J]. BIOCHEMICAL JOURNAL, 1978, 170 (01) : 103 - 114

[4] DOUGLASS M, 1979, J FOOD TECHNOL, V14, P193, DOI 10.1080/15242220290055128

[5] GADIAN DG, 1980, DEV MEAT SCI, V1, P89

[6] ENZYMATIC BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE IN COMMINUTED MEAT .12. INFLUENCE OF BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE ON WATER-HOLDING-CAPACITY OF MEAT [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 164 (04): : 243 - 246

[7] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[8] KING PJ, 1981, B MAGN RESON, V2, P383

[9] NERAAL R, 1973, 19TH P EUR M MEAT RE, V4, P1419

[10] ON THE MECHANISM OF WATER HOLDING IN MEAT - THE SWELLING AND SHRINKING OF MYOFIBRILS [J]. MEAT SCIENCE, 1983, 8 (04) : 245 - 281

[1] MECHANISM OF RELAXATION IN EXTRACTED MUSCLE FIBERS [J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1951, 167 (01): : 276 - 283

[2] BURT CT, 1976, J BIOL CHEM, V251, P2584

[3] PHOSPHORUS NMR-STUDIES OF COMPARTMENTATION IN MUSCLE [J]. BIOCHEMICAL JOURNAL, 1978, 170 (01) : 103 - 114

[4] DOUGLASS M, 1979, J FOOD TECHNOL, V14, P193, DOI 10.1080/15242220290055128

[5] GADIAN DG, 1980, DEV MEAT SCI, V1, P89

[6] ENZYMATIC BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE IN COMMINUTED MEAT .12. INFLUENCE OF BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE ON WATER-HOLDING-CAPACITY OF MEAT [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 164 (04): : 243 - 246

[7] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[8] KING PJ, 1981, B MAGN RESON, V2, P383

[9] NERAAL R, 1973, 19TH P EUR M MEAT RE, V4, P1419

[10] ON THE MECHANISM OF WATER HOLDING IN MEAT - THE SWELLING AND SHRINKING OF MYOFIBRILS [J]. MEAT SCIENCE, 1983, 8 (04) : 245 - 281