MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE. 9. Effect of Temperature and pH on Tropomyosin-Troponin and Purified ?-Actinin from Rabbit Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb01977.x/fullpdf
Reference18 articles.
1. MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 8. Effect of Postmortem Storage on ?-Actinin and the Tropomyosin-Troponin Complex
2. An improved method for the preparation of α-actinin from rabbit striated muscle
3. Tropomyosin: a new asymmetric protein component of the muscle fibril
4. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
5. Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue
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1. Identification of the 30 kDa polypeptide in post mortem skeletal muscle as a degradation product of troponin-T;Biochimie;1994-01
2. Assay Precision and Accuracy of Calcium-Dependent Proteinase Activity in Rat Skeletal Muscle;Journal of Food Science;1983-03
3. Change in the properties of myofibrillar proteins during post-mortem storage of muscle at high temperature;Journal of Agricultural and Food Chemistry;1980-11
4. Protéinase neutre calcium dépendante de muscle squelettique de lapin: activité sur les protéines myofibrillaires;Biochimie;1980-07
5. Postmortem Changes in Regulatory Proteins of Rabbit Muscle;Agricultural and Biological Chemistry;1978-03
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