Conditioning of bovine muscle I.—Composition of the proteins of the myofibril
- 1 June 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (6) , 297-302
- https://doi.org/10.1002/jsfa.2740210607
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
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- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967
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- Some observations on the localization of myosin, actin and tropomyosin in the rabbit myofibrilBiochemical Journal, 1958
- A study of the effects of substrate concentration and certain relaxing factors on the magnesium-activated myofibrillar adenosine triphosphataseBiochemical Journal, 1956