1. N. Ando, and Y. Nagata, 1970 . Effects of some fractions of porcine muscle on the behavior of nitrite and the formation of cooked cured meat color . Proc. 16th Eur. Meet. Meat Res. Workers, p.859 .
2. N. Ando, Y. Nagata, and T. Okayama, 1971 . Effects of the low-molecular fraction of sarcoplasm from porcine skeletal muscle on the behavior of nitrite and the formation of cooked cured meat color in rapid curing process . Proc. 17th Eur. Meet. Meat Res. Workers. P. 226 .
3. Qualitative Test for Carbohydrate Material
4. A New Protein Component Participating in the Superprecipitation of Myosin B