THERMAL EFFECTS ON LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONS

被引：17

作者：

HEGARTY, PVJ

ALLEN, CE

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

[2] UNIV MINNESOTA,DEPT ANIM SCI,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03727.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：24 / 27

页数：4

共 23 条

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[7]

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[8]

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[9] RIGOR-STRETCHED TURKEY MUSCLES - EFFECT OF HEAT ON FIBER DIMENSIONS AND SHEAR VALUES [J].

HEGARTY, PVJ ;

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JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :652-&

[10] PERCENTAGE OF PASSIVELY CONTRACTED FIBERS IN RIGOR SKELETAL-MUSCLES FROM DIFFERENT SPECIES [J].

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HEGARTY, PVJ .

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY, 1973, 45 (2A) :411-416

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