Zobrazeno 1 - 4
of 4
pro vyhledávání: '"L. J. N. Cole"'
Autor:
W. R. Smithies, L. J. N. Cole
Publikováno v:
Journal of Food Science. 25:363-371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db542312e2ce26eebb9de633eeda0eac
https://doi.org/10.1111/j.1365-2621.1960.tb00342.x
https://doi.org/10.1111/j.1365-2621.1960.tb00342.x
Publikováno v:
Canadian Journal of Biochemistry and Physiology. 37:821-827
When washed cream was frozen slowly and thawed, some breaking of the emulsion occurred and on centrifugation a pellet, mostly membrane material, was obtained. Xanthine oxidase and alkaline phosphatase were present in this pellet, but little enzyme ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6adb320da519c85cd8df3b04b588868b
https://doi.org/10.1139/y59-090
https://doi.org/10.1139/y59-090
Autor:
L. J. N. Cole
Publikováno v:
Journal of Food Science. 27:139-143
SUMMARY In an attempt to determine the effect of oxygen and elevated temperature on freeze-dried beef in a moisture-free atmosphere, two series of storage experiments were conducted on freeze-dried beef slices. In one longissimus dorsi muscle, and in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d99602b7c7c9871ee21ab63e467aa0de
https://doi.org/10.1111/j.1365-2621.1962.tb00073.x
https://doi.org/10.1111/j.1365-2621.1962.tb00073.x
Autor:
L. J. N. Cole
Publikováno v:
Nature. 192
IN our work on biochemical alterations in beef consequent upon freeze-drying the evidence obtained so far indicates that the changes are probably subtle. Previously1 we reported that there is little change between the salt solubility of frozen and fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a2a0dc647bad924668373277073893b
https://pubmed.ncbi.nlm.nih.gov/13880433
https://pubmed.ncbi.nlm.nih.gov/13880433