ShareINFLUENCE OF DIFFERENT FREEZING TEMPERATURES ON SOME CHARACTERISTICS OF MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS DORSI MUSCLE.
Author(s) : PETROVIC L., RAHELIC S.
Summary
BASIC STUDY OF THE EFFECT OF FREEZING TEMPERATURE [263 TO 77 K (-10 TO -196 DEG C)] ON THE SOLUBILITY, VISCOSITY AND SH GROUP CONTENT OF THE MYOFIBRILLAR PROTEINS OF LONGISSIMUS DORSI MUSCLE OF 10 TO 18-MONTH OLD BEEF.
Details
- Original title: INFLUENCE OF DIFFERENT FREEZING TEMPERATURES ON SOME CHARACTERISTICS OF MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS DORSI MUSCLE.
- Record ID : 1983-1835
- Languages: English
- Publication date: 1981/08/24
- Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
vol. 1; A:29; 108-111; 3 tabl.; 21 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Beef; Protein; Freezing
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PHYSICOCHEMICAL CHANGES DURING STORAGE OF PREBL...
- Author(s) : OCKERMAN H. W., CRESPO F. L.
- Date : 1981/08/24
- Languages : English
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PROTEIN DENATURATION IN BOVINE MUSCLE DURING FR...
- Author(s) : WAGNER J. R., ANON M. C.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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EFFETS DE LA CONGELATION, DECONGELATION ET RECO...
- Author(s) : PIZZOCARO F., FRANZETTI P.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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MUSCLE PROTEIN STRUCTURE AND WATER-HOLDING-CAPA...
- Author(s) : ORESHKIN E. F.
- Date : 1986
- Languages : English
View record
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TECHNOLOGICAL PROPERTIES OF FROZEN AND REFROZEN...
- Author(s) : GUMPEN S. A., FRETHEIM K.
- Date : 1981/08/24
- Languages : English
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