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Lobsters, muscle extracts

Figure 1. The contents of glycine, proline, serine, and alanine in the muscle extracts of prawns and lobsters. They are arranged in decreasing order of palata-bility from left to right (341. Figure 1. The contents of glycine, proline, serine, and alanine in the muscle extracts of prawns and lobsters. They are arranged in decreasing order of palata-bility from left to right (341.
Regenstein, J.M. and Rank Stamm, J. 1979. Factors affecting the sodium chloride extractability of muscle proteins from chicken breast, trout while, and lobster tail muscles./. Food Biochem. 4 191-204. [Pg.323]

See other pages where Lobsters, muscle extracts is mentioned: [Pg.190]    [Pg.280]    [Pg.280]    [Pg.575]    [Pg.183]    [Pg.237]    [Pg.121]    [Pg.477]    [Pg.61]   
See also in sourсe #XX -- [ Pg.192 ]



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