The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausagea,b
- 1 September 1961
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 26 (5), 550-555
- https://doi.org/10.1111/j.1365-2621.1961.tb00404.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- THE BINDING OF PYROPHOSPHATE TO MYOSIN A AND MYOSIN BThe Journal of Biochemistry, 1959
- [94] Myosin adenosinetriphosphataseMethods in Enzymology, 1955