RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel-Reference-Cited by-同舟云学术

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel

Published:1971-01 Issue:1 Volume:2 Page:75-88
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

NAKAYAMA TERUO,SATO YASUSHI

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1971.tb00274.x/fullpdf

Reference11 articles.

1. Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging

2. A New Protein Component Participating in the Superprecipitation of Myosin B

3. F. R. Eirich : 1958 , inRheology , Vol. 2 , 1st ed. Academic Press, New York, p.16 .

4. Effect of Some Proteins on the Binding Quality of an Experimental Sausage

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