Glycogen Phosphorylase: A Possible Mechanism for the pH Increase in High Pressure Processed Bull Meat

in 63rd International Congress of Meat Science and Technology
Autor:innen:
J.D. Morton Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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H.Y.Y. Lee Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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G. Pearson Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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R. Bickerstaffe Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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Art:
Kapitel
Seiten:
596–597
DOI:
https://doi.org/10.3920/9789086868605_264

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