RIGOR MORTIS IN BEEF

被引：114

作者：

MARSH, BB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1954年 / 5卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740050202

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：70 / 75

页数：6

共 12 条

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BATESMITH, EC ;

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[2] FACTORS DETERMINING THE TIME COURSE OF RIGOR MORTIS [J].

BATESMITH, EC ;

BENDALL, JR .

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[3] OBSERVATIONS ON THE PH AND RELATED PROPERTIES OF MEAT [J].

BATESMITH, EC .

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[4]

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[5] THE SHORTENING OF RABBIT MUSCLES DURING RIGOR MORTIS - ITS RELATION TO THE BREAKDOWN OF ADENOSINE TRIPHOSPHATE AND CREATINE PHOSPHATE AND TO MUSCULAR CONTRACTION [J].

BENDALL, JR .

JOURNAL OF PHYSIOLOGY-LONDON, 1951, 114 (1-2) :71-88

[6]

EMPEY W. A., 1933, Journal of the Society of Chemical Industry, V52, p230T

[7]

Erdos T., 1943, STUD INST MED CHEM UNIV SZEGED HUNG, V3, P51

[8] OBSERVATIONS ON RIGOR MORTIS IN WHALE MUSCLE [J].

MARSH, BB .

BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (02) :127-132

[9] SHORTENING AND EXTENSIBILITY IN RIGOR MORTIS [J].

MARSH, BB .

BIOCHIMICA ET BIOPHYSICA ACTA, 1953, 12 (03) :478-479

[10] A SIMPLE TISSUE HOMOGENIZER [J].

MARSH, BB ;

SNOW, A .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1950, 1 (06) :190-190

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