Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature

LWT

Volumn 39, Issue 6, 2006, Pages 627-632

  Vani, N D ^a   Modi, V K ^a   Kavitha, S ^a   Sachindra, N M ^a   Mahendrakar, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chicken muscles; Hypoxanthine; Inosine; Inosine monophosphate; Muscle fibres; Nucleotides

Indexed keywords

BIOLOGICAL ORGANS; PH EFFECTS; PHYSIOLOGICAL MODELS; THERMAL EFFECTS;

CHICKEN MUSCLES; HYPOXANTHINE; INOSINE; INOSINE MONOPHOSPHATE; MUSCLE FIBRES; NUCLEOTIDES;

MUSCLE;

GALLUS GALLUS;

EID: 33644781740     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.05.003     Document Type: Article

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