氨基糖与肉类微生物质量之间的关系。
Relationship between amino sugars and meat microbial quality.
作者信息
Shelef L A, Jay J M
出版信息
Appl Microbiol. 1969 Jun;17(6):931-2. doi: 10.1128/am.17.6.931-932.1969.
Abstract
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.
摘要
变质牛肉的氨基糖含量随微生物数量的增加而增加，这似乎是导致变质肉类水合能力增强的原因。
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本文引用的文献
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Annu Rev Biochem. 1965;34:143-74. doi: 10.1146/annurev.bi.34.070165.001043.
2
Method for the determination of hexosamines in tissues.组织中己糖胺的测定方法。
J Biol Chem. 1953 Oct;204(2):553-63.
3
Fate of free amino acids and nucleotides in spoiling beef.变质牛肉中游离氨基酸和核苷酸的去向
Appl Microbiol. 1967 Jul;15(4):759-64. doi: 10.1128/am.15.4.759-764.1967.
4
A rapid procedure for the estimation of amino sugars on a micro scale.一种微量规模估算氨基糖的快速方法。
Anal Biochem. 1966 Apr;15(1):167-71. doi: 10.1016/0003-2697(66)90262-4.
5
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