07-06-2009, 02:46 PM
|
#4 (permalink)
|
|
Upright
|
Quote:
Originally Posted by JamesB
Its the sulfur.
Turkey has a larger than average proportion of methionine and cysteine which are both sulfur bearing amino-acids. Cysteine being the most likely offender due to the pKa of the sulfdryl (thiol) group.
|
Translation please. |
|
|