Koseki Satomi | Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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- Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido Universityの論文著者
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University | 論文
- Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
- Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates
- Denaturation mode of carp myofibrils when affected by temperature and salt concentration
- Filament formation of carboxyl-and amino-group-modified carp myosin rod
- Substructure of Tilapia Myosin Rod and Its Filament Forming Ability