Effects of Freezing on the Proteolysis of Beef During Storage at 4°C

Bioscience, Biotechnology, and Biochemistry

Volumn 59, Issue 12, 1995, Pages 2255-2258

  Nakai, Yuji ^a   Nishimura, Toshihide ^a   Shimizu, Makoto ^a   Arai, Soichi ^a  

^a UNIVERSITY OF TOKYO   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; AMINOPEPTIDASE; MUSCLE PROTEIN; OLIGOPEPTIDE; PEPTIDE HYDROLASE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ENZYMOLOGY; FOOD FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; MEAT; METABOLISM; MOLECULAR GENETICS; SKELETAL MUSCLE;

AMINO ACID SEQUENCE; AMINO ACIDS; AMINOPEPTIDASES; ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FROZEN FOODS; MALE; MEAT; MOLECULAR SEQUENCE DATA; MUSCLE PROTEINS; MUSCLE, SKELETAL; OLIGOPEPTIDES; PEPTIDE HYDROLASES;

EID: 0029445161     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.59.2255     Document Type: Article

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