RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS .2. CONTRIBUTION OF NATIVE TROPOMYOSIN AND ACTIN TO BINDING QUALITY OF MEAT

被引：27

作者：

NAKAYAMA, T

SATO, Y

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1971年 / 35卷 / 02期

关键词：

D O I：

10.1080/00021369.1971.10859903

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：208 / &

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