OKA Yukio | Department of Dairy Science, Rakuno Gakuen University
スポンサーリンク
概要
関連著者
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Yasui Tsuneo
Institute Of Applied Biochemistry Tsukuba University
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Yamamoto Katsuhiro
Department of Cardiology, Saiseikai Wakayama Hospital
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安井 勉
Department Of Animal Science Faculty Of Agriculture Hokkaido University
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Yamamoto Katsuhiro
Department Of Food Science Rakuno Gakuen University
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Yasui Tsutomu
Department of Food Science, Rakuno Gakuen University
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Yasui Tsutomu
Department Of Animal Science Faculty Of Agriculture Hokkaido Unviersity
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SAMEJIMA Kunihiko
Department of Food Science, Rakuno Gakuen University
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OKA Yukio
Department of Dairy Science, Rakuno Gakuen University
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ASGHAR Ali
Department of Food Science and Human Nutrition, Michigan State University
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Yamamoto K
Asahi Chemical Ind. Co. Ltd. Miyazaki Jpn
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Oka Yukio
Department Of Dairy Science Rakuno Gakuen University
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Asghar Ali
Department Of Food Science And Human Nutrition Michigan State University
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Samejima Kunihiko
Department Of Food Science Rakuno Gakuen University
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Yamamoto Katsuhiro
Department Of Cardiology Saiseikai Wakayama Hospital
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Yamamoto Katsuhiro
Department Of Applied Biochemistry School Of Dairy Science Rakuno Gakuen University
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ASGHAR Ali
Department of Animal Science, Faculty of Agriculture, Hokkaido University
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SAMEJIMA Kunihiko
Department of Dairy Science, The College of Dairying
著作論文
- 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)
- Effects of Temperature, Actin-myosin Ratio, pH, and Salt and Protein Concentrations on Heat-induced Gelling of Cardiac Myosin and Reconstituted Actomyosin(Biological Chemistry)