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Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 6, p. 1214, doi. 10.1271/bbb.120972
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- Article
Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 9, p. 1611, doi. 10.1271/bbb.110793
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- Article
Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat.
- Published in:
- Animal Science Journal, 2018, v. 89, n. 3, p. 597, doi. 10.1111/asj.12960
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- Article
Retort beef aroma that gives preferable properties to canned beef products and its aroma components.
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- Animal Science Journal, 2017, v. 88, n. 12, p. 2050, doi. 10.1111/asj.12876
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- Article
Inosine-5'-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle.
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- Animal Science Journal, 2016, v. 87, n. 11, p. 1407, doi. 10.1111/asj.12562
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- Article
IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.
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- Animal Science Journal, 2014, v. 85, n. 5, p. 595, doi. 10.1111/asj.12170
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- Article
AMP and IMP Dissociate Actomyosin into Actin and Myosin.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 8, p. 2005, doi. 10.1271/bbb.80128
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- Article