Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containingl-Histidine-Reference-Cited by-同舟云学术

Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containingl-Histidine

Published:2015-07-03 Issue:8 Volume:80 Page:C1641-C1645
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hayakawa Toru¹,Yoshida Yuri²,Yasui Masanori³,Ito Toshiaki³,Wakamatsu Jun-ichi²,Hattori Akihito²,Nishimura Takanori²

Affiliation:

1. Meat Science Laboratory, Dept. of Animal and Food Hygiene; Obihiro Univ. of Agriculture and Veterinary Medicine; Nishi2-11, Inada-cho Obihiro Hokkaido 080-8555 Japan

2. Muscle Biology and Meat Science Laboratory, Graduate School of Agriculture; Hokkaido Univ; N-9, W-9, Kita-ku Sapporo Hokkaido 060-8589 Japan

3. Electron Microscope Laboratory, Research Faculty of Agriculture; Hokkaido Univ; N-9, W-9, Kita-ku Sapporo Hokkaido 060-8589 Japan

Publisher

Wiley

Subject

Food Science

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