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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 >

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
服部, 昭仁2 Browse this author
Authors(alt): NAKAMURA, Fumio1
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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