Studies on Bovine Natural Actomyosin 2. Physico‐Chemical Properties and Tenderness of Muscle
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6), 571-576
- https://doi.org/10.1111/j.1365-2621.1969.tb12092.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of MuscleJournal of Food Science, 1969
- Muscular ContractionPublished by Elsevier ,1960
- Muscle Contraction and Fibrous Muscle ProteinsAdvances in protein chemistry, 1952