On the buffering capacity of meat and its changes post mortem. [author's transl].
D000818:Animals; D000861:Anserine / Q000032:analysis; D002021:Buffers / Q000032:analysis*; D002336:Carnosine / Q000032:analysis; D005504:Food Analysis; D005958:Glucosephosphates / Q000032:analysis; D005994:Glycerophosphates / Q000032:analysis; D006838:Hydrocarbons / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000032:analysis; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis; D009711:Nucleotides / Q000032:analysis; D010710:Phosphates; D011180:Postmortem Changes; D013997:Time Factors
D002021:Buffers; D005958:Glucosephosphates; D005994:Glycerophosphates; D006838:Hydrocarbons; D007773:Lactates; D009124:Muscle Proteins; D009711:Nucleotides; D010710:Phosphates; D002336:Carnosine; D000861:Anserine
Uber das Pufferunsvermögen des Fleisches und seine Veränderungen post mortem.