Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system

LWT

Volumn 40, Issue 7, 2007, Pages 1280-1286

  Kavitha, S ^a   Modi, V K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chicken meat; Hypoxanthine; Inosine; Inosine monophosphate; Meat fibers; Nucleotides; Water activity

Indexed keywords

NITROGEN COMPOUNDS; NUCLEOTIDES; PH EFFECTS;

CHICKEN MEAT; HYPOXANTHINE; MEAT FIBERS; WATER ACTIVITY;

MEATS;

GALLUS GALLUS;

EID: 34247220941     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.07.014     Document Type: Article

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