Primary structure of turkey myoglobin

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 175-178

  Joseph, Poulson ^a   Suman, Surendranath P ^a   Li, Shuting ^a   Claus, James R ^b   Fontaine, Michele ^c   Steinke, Laurey ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSITY OF NEBRASKA MEDICAL CENTER   (United States)

Author keywords

Edman degradation; Meleagris gallopavo; Myoglobin; Primary structure; Turkey

Indexed keywords

EDMAN DEGRADATION; MELEAGRIS GALLOPAVO; MYOGLOBIN; PRIMARY STRUCTURES; TURKEY;

AMINO ACIDS; AMMONIUM COMPOUNDS; DEGRADATION; POULTRY;

DRUG PRODUCTS;

AMMONIUM SULFATE; ASPARTIC ACID; HISTIDINE; MYOGLOBIN; PROTEINASE; TRYPSIN;

AMINO ACID SEQUENCE; ANIMAL TISSUE; ARTICLE; BEEF; BUFFALO; DIGESTION; GOAT; HEART MUSCLE; LIPID OXIDATION; MOLECULAR WEIGHT; NONHUMAN; OSTRICH; PH; POULTRY; RED MEAT; SHEEP; SWINE; THERMOSTABILITY; TURKEY (BIRD);

MELEAGRIS GALLOPAVO; STRUTHIONIFORMES; SUIDAE;

EID: 79958169701     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.024     Document Type: Article

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