EFFECTS OF TEMPERATURE, ACTIN-MYOSIN RATIO, PH, AND SALT AND PROTEIN CONCENTRATIONS ON HEAT-INDUCED GELLING OF CARDIAC MYOSIN AND RECONSTITUTED ACTOMYOSIN .1.

被引：25

作者：

SAMEJIMA, K

OKA, Y

YAMAMOTO, K

ASGHAR, A

YASUI, T

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] HOKKAIDO UNIV,DEPT ANIM SCI,SAPPORO,HOKKAIDO 060,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 08期

关键词：

D O I：

10.1080/00021369.1986.10867689

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2101 / 2110

页数：10

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