Changes in lipids bound to the I-Z-I fraction related to the myofibrillar fragmentation index (MFI) of ovine Longissimus dorsi stored at 4C

Journal of Food Biochemistry

Volumn 26, Issue 2, 2002, Pages 167-179

  Ojeda, Marcelo Alberto ^a   Crupkin, Marcos ^a,b  

^a Centro Regional Sur Centro de Investigaciones de Tecnologia Pesquera y Alimentos Regionales   (Argentina)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL ENGINEERING; COMPOSITION; FATTY ACIDS; HYDROCHLORIC ACID; METHANOL; ORGANIC SOLVENTS;

ACIDIFICATION;

PHOSPHOLIPIDS;

OVIS;

EID: 0036014573     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2002.tb00872.x     Document Type: Article

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