MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .9. EFFECT OF TEMPERATURE AND PH ON TROPOMYSOIN-TROPONIN AND AND PURIFIED ALPHA-ACTININ FROM RABBIT MUSCLE

被引：12

作者：

ARAKAWA, N

GOLL, DE

TEMPLE, J

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb01977.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：712 / &

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