Art
J-GLOBAL ID：200902025605562145   Reference number：85A0380262

Gelation of muscle proteins by heat-treatment.

筋肉たんぱく質の加熱ゲル形成 II
Author (2)：
YASUI TSUTOMU

About YASUI TSUTOMU

(北大農)

About 北大農

, 
SAMEJIMA KUNIHIKO

About SAMEJIMA KUNIHIKO

(酪農学園大酪農)

About 酪農学園大酪農


Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 27  Issue： 6  Page： 81-88  Publication year： Jun. 1985 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
muscle protein

About muscle protein

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
sarcolemma

About sarcolemma


   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=85A0380262&from=J-GLOBAL&jstjournalNo=F0354A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments 
(FJ12032O)

About Raw meat quality and treatments

Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
筋肉たんぱく質

About 筋肉たんぱく質

, 
加熱ゲル

About 加熱ゲル


Return to Previous Page

TOP

BOTTOM