Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes

Author： Hernandez P.   Zomeno L.   Arino B.   Blasco A.  

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.3, 2004-03, pp. : 525-529

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Internal Fresnel reflectance from meat microstructure in relation to pork paleness and pH

By Swatland H.J.  

Food Research International, Vol. 30, Iss. 8, 1997-10 ,pp. : 565-570

Elsevier

Access to resources Recommend Favorite

Antioxidant activities of polyphenols from sage (Salvia officinalis)

By Lu Y.   Yeap Foo L.  

Food Chemistry, Vol. 75, Iss. 2, 2001-11 ,pp. : 197-202

Elsevier

Access to resources Recommend Favorite

Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates

By  

Food Science & Nutrition, Vol. 4, Iss. 1, 2016-01 ,pp. : 103-109

John Wiley & Sons Inc

Access to resources Recommend Favorite

The use of muscle enzymes as predictors of pork meat quality

By Toldra F.F.   Flores M.M.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 387-395

Elsevier

Access to resources Recommend Favorite

Wakame and Nori in Restructured Meats Included in Cholesterol-enriched Diets Affect the Antioxidant Enzyme Gene Expressions and Activities in Wistar Rats

By Moreira Adriana  

Plant Foods for Human Nutrition, Vol. 65, Iss. 3, 2010-09 ,pp. : 290-298

Springer Publishing Company

Access to resources Recommend Favorite