Molecular Properties of Post-Mortem Muscle. II. Phase Microscopy of Myofibrils from Bovine Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01323_32_3.x/fullpdf
Reference11 articles.
1. Factors determining the time course of rigor mortis;Bate-Smith;J. Physiol.,1949
2. The shortening of rabbit muscle during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contractions;Bendall;J. Physiol.,1951
3. Effects of pH, buffers, carnosine, histidine and β-alanine on the shortening of glycerol-treated muscle fibers;Bowen;Arch. Biochem. Biophys.,1965
4. Local contraction patterns of striated muscle;Galey;J. Ultrastructure Research,1964
5. Molecular properties of post-mortem muscle. I. Myofibrillar nucleosidetriphosphatase activity of bovine muscle;Goll;J. Food Sci.,1967
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