Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates
スポンサーリンク
概要
- 論文の詳細を見る
- 2005-04-01
著者
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Konno K
Hokkaido Univ. Hokkaido Jpn
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Kato Sanae
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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Kato Sanae
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Konno K
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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TAKAHASHI MASAYUKI
Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University
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YAMAMOTO TAKESHI
Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University
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KONNO KUNIHKO
Laboratory of Marine Food Sciences, Graduate School of Fisheries Science, Hokkaido University
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Yamamoto Takeshi
Inland Station National Research Institute Of Aquaculture Fisheries Research Agency
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Takahashi Masayuki
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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Yamamoto Takeshi
Laboratory Of Marine Food Sciences Graduate School Of Fisheries Sciences Hokkaido University
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