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Meat Science Laboratory Graduate School Of Agriculture Hokkaido University | 論文
- Beef Extract Supplementation Increases Leg Muscle Mass and Modifies Skeletal Muscle Fiber Types in Rats
- Rheological properties of emulsion-type sausage prepared from deer meat
- Comparative analysis of mechanical stretch-induced activation activity of back and leg muscle satellite cells in vitro
- Mechanical stretch-induced activation of skeletal muscle satellite cells is dependent on nitric oxide production in vitro
- Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle
- The solubilization of myofibrillar proteins of vertebrate skeletal muscle in water
- Deterioration of Connectin/Titin and Nebulin Filaments by an Excess of Protease Inhibitors
- Preliminary experiments on mechanical stretch-induced activation of skeletal muscle satellite cells in vivo
- Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite
- The role of intramuscular connective tissue in meat texture
- Interaction between myostatin and extracellular matrix components
- Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork
- Structural weakening of intramuscular connective tissue during postmortem aging of pork
- Identification and characterization of proteoglycans in bovine neonatal skeletal muscle
- Effect of skeletal muscle decorin on collagen fibrillogenesis in vitro
- Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology
- In vitro measurement of post-natal changes in proliferating satellite cell frequency during rat muscle growth