Assessing the Myofibrillar and Connective Tissue Protein Contents and Protein Quality of Beef Tripe

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2563-2572

  Zarkadas, George C ^a   Karatzas, Constantinos D ^a   Zarkadas, Constantinos G ^a  

^a OTTAWA RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Actin; Amino acids; Assessment; Beef tripe; Collagen; Composition; Elastin; Myofibrillar; Myosin; Protein quality; Smooth muscle

Indexed keywords

APOGON BRACHYGRAMMUS; BOVINAE;

EID: 2542574114     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950262y     Document Type: Article

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