YAMAUCHI Hiroshi | Department of Dairy Science, The College of Dairying
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概要
Department of Dairy Science, The College of Dairying | 論文
- The Heat-induced Gelation of Myosin Rods Prepared from Chicken Leg and Breast Muscles(Food & Nutrition)
- Heat-induced Gelation of Myosin Filaments(Biological Chemistry)
- Effects of SH groups, ε-NH_2 groups, ATP, and Myosin Subfragments on Heat-induced Gelling of Cardiac Myosin and Comparison with Skeletal Myosin and Actomysin Gelling Capacity(Biological Chemistry)
- Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken(Biological Chemistry)
- The Structure of Myosin Filaments and the Properties of Heat-induced Gel in the Presence and Absence of C-Protein(Biological Chemistry)