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Meat Science laboratory, Graduate School of Agriculture, Hokkaido University | 論文
- Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle
- The solubilization of myofibrillar proteins of vertebrate skeletal muscle in water
- Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite
- 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