Dissociation of Actomyosin into Actin and Myosin and Liberation of Actomyosin from Myofibrils Induced by Various Phosphates

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M. Matsuishi School of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo 180-8602, Japan; matmas@nvlu.ac.jp

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K. Kanno School of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo 180-8602, Japan; matmas@nvlu.ac.jp

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M. Sawada School of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo 180-8602, Japan; matmas@nvlu.ac.jp

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I. Suzuki School of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo 180-8602, Japan; matmas@nvlu.ac.jp

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A. Okitani School of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo 180-8602, Japan; matmas@nvlu.ac.jp

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Art:
Kapitel
Seiten:
844–845
DOI:
https://doi.org/10.3920/9789086868605_377

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