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Digitale Medien

Directed Mutagenesis (1981)

Shortle, D ; DiMaio, D ; Nathans, D

Palo Alto, Calif. : Annual Reviews

Annual Review of Genetics 15 (1981), S. 265-294

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ISSN: 0066-4197

Quelle: Annual Reviews Electronic Back Volume Collection 1932-2001ff

Thema: Biologie

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1146/annurev.ge.15.120181.001405

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2

Digitale Medien

The Actions and Metabolic Fate of Disulfiram (1981)

Eneanya, D I ; Bianchine, J R ; Duran, D O ; [weitere]

Palo Alto, Calif. : Annual Reviews

Annual Review of Pharmacology 21 (1981), S. 575-596

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ISSN: 0362-1642

Quelle: Annual Reviews Electronic Back Volume Collection 1932-2001ff

Thema: Medizin , Chemie und Pharmazie

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1146/annurev.pa.21.040181.003043

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3

Digitale Medien

Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage (1981)

DRERUP, D. L. ; JUDGE, M. D. ; ABERLE, E. D.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04456.x

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4

Digitale Medien

Microstructure of Liver Sausage (1981)

RAY, F. K. ; MILLER, B. G. ; SICKLE, D. C. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Cooked liver sausage was freeze-fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable-sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze-fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein-fat colloidal complexes.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15327.x

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