AMINO ACID COMPOSITION OF FRESH AND COOKED BEEF CUTS

被引：0
|
作者：
GREENWOOD, DA
KRAYBILL, HR
SCHWEIGERT, BS
机构：
来源：
JOURNAL OF BIOLOGICAL CHEMISTRY | 1951年 / 193卷 / 01期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：23 / 28
页数：6
相关论文
共 50 条
  • [31] MINERAL AND AMINO-ACID-COMPOSITION OF BEEF-CATTLE HOOVES
    HIDIROGLOU, M
    WILLIAMS, CJ
    AMERICAN JOURNAL OF VETERINARY RESEARCH, 1986, 47 (02) : 301 - 303
  • [32] NUTRIENT COMPOSITION OF 21 RETAIL CUTS OF CANADIAN BEEF
    WOOD, DF
    STEWART, LM
    CAMPBELL, CA
    JOURNAL OF THE CANADIAN DIETETIC ASSOCIATION-REVUE DE L ASSOCIATION CANADIENNE DES DIETETISTES, 1988, 49 (01): : 29 - 36
  • [33] Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef
    Pavan, Enrique
    Duckett, Susan K.
    MEAT SCIENCE, 2013, 93 (03) : 371 - 377
  • [34] Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat
    Kadim, I. T.
    Al-Ani, M. R.
    Al-Maqbaly, R. S.
    Mansour, M. H.
    Mahgoub, O.
    Johnson, E. H.
    BRITISH FOOD JOURNAL, 2011, 113 (4-5): : 482 - 493
  • [35] CHEMICAL-COMPOSITION OF SELECTED COOKED BEEF STEAKS AND ROASTS
    JONES, SDM
    JOURNAL OF THE CANADIAN DIETETIC ASSOCIATION-REVUE DE L ASSOCIATION CANADIENNE DES DIETETISTES, 1985, 46 (01): : 40 - 44
  • [36] GLUCONIC ACID AS A FRESH BEEF DECONTAMINANT
    ZEPEDA, CMG
    KASTNER, CL
    WILLARD, BL
    PHEBUS, RK
    SCHWENKE, JR
    FIJAL, BA
    PRASAI, RK
    JOURNAL OF FOOD PROTECTION, 1994, 57 (11) : 956 - 962
  • [37] Effect of erythorbic acid on cooked color in ground beef
    Phillips, AL
    Mancini, R
    Sun, Q
    Lynch, MP
    Faustman, C
    MEAT SCIENCE, 2001, 57 (01) : 31 - 34
  • [38] Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid
    Sawyer, J. T.
    Apple, J. K.
    Johnson, Z. B.
    Baublits, R. T.
    Yancey, J. W. S.
    MEAT SCIENCE, 2009, 83 (02) : 263 - 270
  • [39] Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini
    Llorent-Martinez, E. J.
    Ortega-Vidal, J.
    Ruiz-Riaguas, A.
    Ortega-Barrales, P.
    Fernandez-de Cordova, M. L.
    FOOD RESEARCH INTERNATIONAL, 2020, 129
  • [40] Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres
    John, L
    Cornforth, D
    Carpenter, CE
    Sorheim, O
    Pettee, BC
    Whittier, DR
    JOURNAL OF FOOD SCIENCE, 2004, 69 (08) : C608 - C614
12345