1. 14) Horio, M., Preparation of the brush board membrane (Ca2+precipitation). In “New Experimental Lectures of Biochemistry—biomembrane and Cytosis” Vol. 6, eds. Mizushima, S., Tagawa, I., Anraku, Y., Futai, M., and Nagai, K., Tokyo Chemical Coterie Publication, Tokyo, pp. 298–302 (1992).
2. 19) Caul, F., Study on development of beef flavor in U.S. choice and U.S. commercial cuts of sirloin. In “Surveys Program. Military Subsistence Problems, Ser. I, No. 9”, Quarter Master Food and Container Inst., p. 152 (1957).