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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 1
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Food & Nutrition

Applicability of the K0 Value as an Index of Freshness for Porcine and Chicken Muscles

Tuyosi FujitaEnzyme Development Center, Oriental Yeast Co., Ltd., Suita, Osaka564, Japan
,
Yoshinori HoriNishinomiya Health Center, Nishinomiya, Hyogo 662, Japan
,
Teruo OtaniNishinomiya Health Center, Nishinomiya, Hyogo 662, Japan
,
Yukio KunitaNishinomiya Health Center, Nishinomiya, Hyogo 662, Japan
,
Sumihiko SawaShowa Women’s University, Setagaya-ku, Tokyo154, Japan
,
Shigeyo SakaiCollege of Bio-Medical Technology, Osaka University, Toyonaka, Osaka560, Japan
,
Yohko TanakaCollege of Bio-Medical Technology, Osaka University, Toyonaka, Osaka560, Japan
,
Isamu TakagaharaEnzyme Development Center, Oriental Yeast Co., Ltd., Suita, Osaka564, Japan
&
Yoichi NakataniCollege of Bio-Medical Technology, Osaka University, Toyonaka, Osaka560, Japan
 show all
Pages 107-112 | Received 22 Jul 1987, Published online: 06 Jun 2016

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Zengwen Huang, Juan Zhang, Yaling Gu, Zhengyun Cai, Xiaofang Feng, Chaoyun Yang & Guosheng Xin. (2022) Research progress on inosine monophosphate deposition mechanism in chicken muscle. Critical Reviews in Food Science and Nutrition 62:4, pages 1062-1078.
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Jong Min Kim, Masayasu Suzuki & Rolf D. Schmid. (1990) A Novel Amplified Enzymatic Assay Method for Hypoxanthine. Biocatalysis 3:3, pages 269-275.
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