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


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/12110

Title:	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
Other Titles:	Studies on the Mechanism of Meat Tenderness During Postmortem Ageing : Effect of Paratropomyosin on the Weakening of Rigor Linkage Between Actin and Myosin
Authors:	中村, 富美男¹ Browse this author
Authors:	服部, 昭仁² Browse this author
Authors(alt):	NAKAMURA, Fumio¹
Authors(alt):	HATTORI, Akihito²
Issue Date:	5-Sep-1989
Publisher:	北海道大学
Journal Title:	北海道大学農学部邦文紀要
Volume:	16
Issue:	4
Start Page:	359
End Page:	367
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/12110
Appears in Collections:	北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 16 No. 4

Submitter: 中村富美男

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