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S. Furst, P. Roll, G. Brown (1950)
ON THE RENEWAL OF THE PURINES OF THE DESOXYPENTOSE AND PENTOSE NUCLEIC ACIDSJournal of Biological Chemistry, 183
C. Koonz, J. Ramsbottom (1939)
A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRYJournal of Food Science, 4
M. Martland, R. Robison
Note on the Estimation of Phosphorus in Blood.The Biochemical journal, 18 3-4
H. Tarr (1953)
Ribose and the Maillard Reaction in Fish MuscleNature, 171
R. Love (1954)
Deoxypentose Nucleic Acid in the Expressible Fluid of Cod FilletsNature, 173
G. Hamoir (1951)
Fish tropomyosin and fish nucleotropomyosin.The Biochemical journal, 48 2
G. Nuttall, J. Gardiner (1918)
The Histological Changes in Frozen Fish and the alterations in the Taste and Physiological Properties of their flesh. A Resumé of Dr K. Reuter's InvestigationsJournal of Hygiene, 17
G. Schmidt, S. Thannhauser (1945)
A method for the determination of desoxyribonucleic acid, ribonucleic acid, and phosphoproteins in animal tissues.The Journal of biological chemistry, 161
R. Hiner, L. Madsen, O. Hankins (1945)
HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 10
Isaac Berenblum, E. Chain (1938)
An improved method for the colorimetric determination of phosphate.The Biochemical journal, 32 2
The appearance of deoxypentosenucleic acid (DNA) in muscle expressible fluid has been taken to indicate rupture of the sarcolemmas, with liberation of nuclear material. When fish fillets are frozen more and more rapidly, the expressible nucleic acid suddenly rises to a maximum, which is thought to correspond with the point of formation of intracellular ice crystals. In ultra‐rapid freezing, there is also a rise in expressible DNA, probably owing to a different kind of cell damage.
Journal of the Science of Food and Agriculture – Wiley
Published: Jan 1, 1955
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