Author:
Fukushima Hideto,Okazaki Emiko,Fukuda Yutaka,Watabe Shugo
Reference36 articles.
1. Roles of constituent proteins in gel properties of cooked meat gels;Akahane;Bulletin of the Japanese Society of Scientific Fisheries,1984
2. Towards a phenomenological definition of the term ‘gel’;Almdal;Polymer Gels Networks,1992
3. Comparison of reactivity of transglutaminase to various fish actomyosins;Araki;Nippon Suisan Gakkaishi,1993
4. The dynamics of thermal denaturation of fish myosins;Chan;Food Research International,1992
5. The relative stabilities of the skeletal muscle myosin of some animals;Connell;Biochemical Journal,1961
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献