The Effect of Papain Preparations on Beef Skeletal Muscle Proteins
- 1 May 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (3) , 283-285
- https://doi.org/10.1111/j.1365-2621.1963.tb00197.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- THE DETERMINATION OF HYDROXYPROLINEPublished by Elsevier ,2021
- Meat Tenderness Factors, Determination of Mucoprotein in Skeletal MuscleJournal of Agricultural and Food Chemistry, 1961
- The nature of the link between protein and carbohydrate of a chondroitin sulphate complex from hyaline cartilageBiochemical Journal, 1958
- The chemistry of connective tissues. 2. Soluble proteins derived from partial hydrolysis of elastinBiochemical Journal, 1955
- CRYSTALLINE PAPAINJournal of Biological Chemistry, 1954
- CRYSTALLINE PAPAIN .1. PREPARATION, SPECIFICITY, AND ACTIVATION1954
- On the state of hyaluronic acid in synovial fluidBiochemical Journal, 1950
- THE DETERMINATION OF HYDROXYPROLINE1950