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Age-Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°Ca

  • Published:1964-09 Issue:5 Volume:29 Page:622-628
  • ISSN:0022-1147
  • Container-title:Journal of Food Science
  • language:en
  • Short-container-title:

Author:

GOLL DARREL E.,BRAY R. W.,HOEKSTRA W. G.

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. A study of gelatin molecules, aggregates and gels;Boedtker;J. Phys. Chem,1954

2. Amino acid composition of different proteins prepared from skins and hides of Indian animals;Bose;J. Am. Leather Chemists' Assoc,1956

3. Mechanism of unhairing skins and hides by means of certain proteolytic or amylolytic enzymes;Bose;J. Am. Leather Chemists' Assoc,1955

4. Age and the fibrous proteins of the human lung;Boucek;Gerontologia,1961

5. Some observations on the amino acid distribution of collagen, elastin, and reticular tissue from different sources;Bowes;Biochem. J,1949

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