The Protein of Meat Tenderized by Papain-treatment and On-carcass Aging : Changes in physico-chemical properties and electrophoretic patterns
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概要
著者
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Chea Young
Department Of Animal Science Faculty Of Agriculture Kang Weon University
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Yasui Tsutomu
Department of Food Science, Rakuno Gakuen University
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Yasui Tsutomu
Department Of Animal Science Faculty Of Agriculture Hokkaido Unviersity
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Hirota Yozo
Department of Animal Science, Faculty of Agriculture, Hokkaido University
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Hirota Yozo
Department Of Animal Science Faculty Of Agriculture Hokkaido University
関連論文
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- Heat-induced Gelation of Myosin from Leg and Breast Muscles of Chicken(Biological Chemistry)
- The Structure of Myosin Filaments and the Properties of Heat-induced Gel in the Presence and Absence of C-Protein(Biological Chemistry)
- Effects of Temperature, Actin-myosin Ratio, pH, and Salt and Protein Concentrations on Heat-induced Gelling of Cardiac Myosin and Reconstituted Actomyosin(Biological Chemistry)
- The Protein of Meat Tenderized by Papain-treatment and On-carcass Aging : Changes in physico-chemical properties and electrophoretic patterns
- Enumerating embeddings of homologically (k-1)-connected n-manifolds in Euclidean (2n-k)-space : Dedicated to Professor Nobuo Shimada on his 60th birthday
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- Variation of Proteins in Subcellular Sarcoplasmic Fractions of Chicken Red and White Skeletal Muscles Influenced by Under-nutrition(Biological Chemistry)
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- Effects of Cross-linking of SH1 and SH2in Rabbit Skeletal Myosin on Heat-induced Gelation in the Presence of Actin
- Scanning Calorimetric Studies on Thermal Denaturation of Myosin and Its Subfragments
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