2024-03-28T09:57:07Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/121102019-04-25T03:24:03Zhdl_2115_11458hdl_2115_5603hdl_2115_138熟成に伴う食肉の軟化機構に関する研究 : アクチン-ミオシン間硬直結合に及ぼすパラトロポミオンの影響Studies on the Mechanism of Meat Tenderness During Postmortem Ageing : Effect of Paratropomyosin on the Weakening of Rigor Linkage Between Actin and Myosin中村, 富美男服部, 昭仁610北海道大学Departmental Bulletin Paperapplication/pdfhttp://hdl.handle.net/2115/12110https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/12110/1/16%284%29_p359-367.pdf0367-5726AN00230438北海道大学農学部邦文紀要1643593671989-09-05jpnpublisher