Relation of Phospholipids to Other Tissue Components in Two Beef Muscles
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2), 151-154
- https://doi.org/10.1111/j.1365-2621.1967.tb01280.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Lipids of Raw and Cooked Ground Beef and PorkJournal of Food Science, 1967
- Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine MusclesJournal of Food Science, 1965
- Composition and structure of phospholipids in chicken muscle tissuesJournal of Oil & Fat Industries, 1965
- Some practical aspects of thin‐layer chromatography of lipidsJournal of Oil & Fat Industries, 1965
- Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid CompositionJournal of Food Science, 1965
- Phospholipids of pork muscle tissuesJournal of Oil & Fat Industries, 1963
- Observations on Naturally Occurring Phospholipid Systems.Experimental Biology and Medicine, 1963
- The Relationship of Some Intracellular Protein Characteristics to Beef Muscle Tenderness a,bJournal of Food Science, 1963
- Fatty Acid Composition of Meat Tissue LipidsJournal of Food Science, 1961
- PHOSPHORUS COMPOUNDS IN ANIMAL TISSUESJournal of Biological Chemistry, 1945