RELATIONSHIP BETWEEN CONTRACTILITY AND SOME BIOCHEMICAL PROPERTIES OF MYOFIBRILS PREPARED FROM NORMAL AND PSE PORCINE MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb01112.x/fullpdf
Reference20 articles.
1. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
2. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
3. Muscle Protein Extractability as Influenced by Conditions of Post-Mortem Glycolysis.
4. Biochemical Aspects of Post-Mortem Changes in Porcine Muscle
5. Myofibrillar Proteins of Skeletal Muscle
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