Solubility and Electrophoretic Behavior of Some Proteins of Post-Mortem Aged Bovine Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb00470.x/fullpdf
Reference24 articles.
1. Kolloidzustandsänderungen der Muskelproteine bei der Muskeltätigkeit.
2. R. L. Fischer, 1963 . Change in the chemical and physical properties of protein during aging of meat . Proc. Meat Tenderness Symposium. Campbell Soup Co., p.71 .
3. Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion-Exchange Celluloseb
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3. Separation and identification of porcine sarcoplasmic proteins by reversed-phase high-performance liquid chromatography and polyacrylamide gel electrophoresis;Journal of Agricultural and Food Chemistry;1988-11
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