Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. (Record no. 22856972)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01310 a2200385 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250516154944.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 201401s 0 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 1873-7072 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1016/j.foodchem.2013.04.034 |
| Source of number or code | doi |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NLM |
| Language of cataloging | eng |
| Transcribing agency | NLM |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Wang, Daoying |
| 264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | 20140103 |
| 245 00 - TITLE STATEMENT | |
| Title | Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. |
| Medium | [electronic resource] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | Food chemistry |
| Date of publication, distribution, etc. | Nov 2013 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 675-9 p. |
| Other physical details | digital |
| 500 ## - GENERAL NOTE | |
| General note | Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Actomyosin |
| General subdivision | chemistry |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Animals |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cathepsin B |
| General subdivision | analysis |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cathepsin D |
| General subdivision | analysis |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cathepsin L |
| General subdivision | analysis |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| General subdivision | methods |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ducks |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat |
| General subdivision | analysis |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Muscle, Skeletal |
| General subdivision | chemistry |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Temperature |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dong, Han |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Zhang, Muhan |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Liu, Fang |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bian, Huan |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Zhu, Yongzhi |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Xu, Weimin |
| 773 0# - HOST ITEM ENTRY | |
| Title | Food chemistry |
| Related parts | vol. 141 |
| -- | no. 2 |
| -- | p. 675-9 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1016/j.foodchem.2013.04.034">https://doi.org/10.1016/j.foodchem.2013.04.034</a> |
| Public note | Available from publisher's website |
No items available.