A note on the heat change in haddock muscle during rigor mortis / G.O. Langstroth.: Fs52-5/37-1929E-PDF
"It is well known that heat developed during the period of rigor in different types of muscular tissue. This heat, supposedly due to the formation of lactic acid from glycogen and it's [sic] consequent neutralization has been measured in the case of frog and the value obtained has been found to agree with that calculated from the heats of fromation of the reactants.* The present report deals with an investigation to ascertain if possible whether this effect might not be large enough to change the temperature of a mass of chilled fish by an amount sufficient to materially increase the rate of bacterial action"--page 1.
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| Title | A note on the heat change in haddock muscle during rigor mortis / G.O. Langstroth. |
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| Publication type | Monograph - View Master Record |
| Language | [English] |
| Format | Digital text |
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| Description | 1 online resource (4, [1] pages) : chart. |
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