Glycogen determination in post-mortem beef muscles
✍ Scribed by S. Fabiansson; A.Laser Reuterswärd
- Publisher
- Elsevier Science
- Year
- 1984
- Tongue
- English
- Weight
- 742 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0308-8146
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## Abstract Effect of calcium chloride marination at 5°C on post‐mortem changes in goose breast muscles was studied. Purified myofibrils were prepared from 0.1 M CaCl^2^ marinated muscles and controls (nonmarinated samples) after 0, 1, 3, 7 and 14 days of marination. The changes in myofibril fragme