Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging (Englisch)
- Neue Suche nach: Tatsumi, R.
- Neue Suche nach: Takahashi, K.
- Neue Suche nach: Tatsumi, R.
- Neue Suche nach: Takahashi, K.
In:
Journal of Food Science
;
68
, 3
;
756-760
;
2003
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging
-
Beteiligte:Tatsumi, R. ( Autor:in ) / Takahashi, K. ( Autor:in )
-
Erschienen in:Journal of Food Science ; 68, 3 ; 756-760
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.04.2003
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Format / Umfang:5 pages
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ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 68, Ausgabe 3
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JFS Masthead| 2003
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Industrial Application Briefs| 2003
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Reader Survey| 2003
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Author Index| 2003
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Page Charge Notice| 2003
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Subject Index| 2003