Myofibrillar Structural Weakening and Tenderization of Uncooked Cold Shortened Bovine Muscle during Postmortem Storage
スポンサーリンク
概要
著者
-
Kimura Ryuji
Faculty Of Agriculture Kobe University
-
YAMANOUE Minoru
Faculty of Agriculture, Kobe University
-
OHASHI Akiko
Faculty of Agriculture, Kobe University
-
Ohashi Akiko
Faculty Of Agriculture Kobe University
-
Yamanoue Minoru
Faculty Of Agriculture Kobe University
-
AKAMATSU Yasunari
Faculty of Agriculture, Kobe University
-
OKAYAMA Takahide
Faculty of Agriculture, Kobe University
-
Okayama Takahide
Faculty Of Agriculture Kobe University
-
Akamatsu Yasunari
Faculty Of Agriculture Kobe University
関連論文
- 試料調製法と分析技術 : 1. 2 主な分析技術
- PCR法による食肉・肉製品の肉種鑑別
- 鶏筋原線維蛋白質の可溶化に及ぼすカルシウムイオンの影響
- 豚骨格筋からのパラトロポミオシンの調製に関する研究 : 屠殺直後肉と凍結貯蔵肉の比較
- 神戸大学農学部生物機能化学科動物資源利用化学教室における研究成果
- The N-Terminal Sequence of Paratropomyosin Binding Fragments from β-Connectin(Biochemistry & Molecular Biology)
- Myofibrillar Structural Weakening and Tenderization of Uncooked Cold Shortened Bovine Muscle during Postmortem Storage
- 熟成中の食肉軟化を誘起する筋原線維タンパク質パラトロポミオシンの局在と遊離について
- Interaction of Paratropomyosin with β-Connectin and Its 400-kiloDalton Fragment from Chicken Skeletal Muscle as Influenced by the Calcium Ion Concentration
- Binding of Paratropomyosin to β-Connectin from Chicken Skeletal Muscle
- 熟成中の鶏,兎および豚骨格筋における筋原線維構造の脆弱化および軟らかさの畜種別比較