Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle
- 1 September 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (5) , 389-391
- https://doi.org/10.1111/j.1365-2621.1969.tb12785.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Studies on Bovine Natural Actomyosin 2. Physico‐Chemical Properties and Tenderness of MuscleJournal of Food Science, 1969
- Studies on Natural Actomyosin: Survey of Experimental ConditionsJournal of Food Science, 1969