PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKER-Reference-Cited by-同舟云学术

PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKER

Published:1980-06 Issue:1 Volume:4 Page:17-28
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

LIN TZONG-SHIN,LANIER TYRE C.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1980.tb00874.x/fullpdf

Reference17 articles.

1. Bio-Rad Technical Bulletin 1051., 1977 . Bio-Rad Protein Assay. Bio-Rad Laboratories, U.S.A.

2. EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE

3. A Ca2+ion-activated protease possibly involved in myofibrillar protein turnover. Purification from porcine muscle

4. D. E. GOLL, M. H. STROMER, D. G. OLSON, W. R. DAYTON, A. SUZUKI, and R. M. ROBSON, 1974 . The role of myofibrillar proteins in meat tenderness. Proc. Meat Industry Res. Conf. Am. Meat Sci. Assoc., pp.75 -81 .

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