CONTRIBUTION OF TROPOMYOSIN TO FISH MUSCLE GEL CHARACTERISTICS

被引：11

作者：

SANO, T ^{[1
]}

NOGUCHI, SF ^{[1
]}

TSUCHIYA, T ^{[1
]}

MATSUMOTO, JJ ^{[1
]}

机构：

[1] TAIYO FISHERY CO LTD,TAIYO RES LAB,CHUO KU,TOKYO 104,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03056.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：258 / &

共 41 条

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[2]

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[6]

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[8]

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[9]

EPSTEIN HF, 1976, CELL MOTILITY BOOK M, P203

[10] PREPARATION OF TROPOMYOSIN AND TROPONIN FROM NATURAL ACTOMYOSIN [J].

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