Art
J-GLOBAL ID：200902128973587780   Reference number：93A0711274

Polymerization of Beef Actomyosin Induced by Transglutaminase.

トランスグルタミナーゼによる牛肉アクトミオシンの重合
Author (4)：
KIM S-H

About KIM S-H

(Texas A&M Univ., TX)

About Texas A&M Univ., TX

, 
CARPENTER J A

About CARPENTER J A

(Univ. Georgia, GA)

About Univ. Georgia, GA

, 
LANIER T C

About LANIER T C

(North Carolina State Univ., NC)

About North Carolina State Univ., NC

, 
WICKER L

About WICKER L

(Univ. Georgia, GA)

About Univ. Georgia, GA


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 58  Issue： 3  Page： 473-474,491  Publication year： May. 1993 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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.
beef

About beef

,...
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.
crosslinking

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   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=93A0711274&from=J-GLOBAL&jstjournalNo=C0005A") }}
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 (4)：
Terms in the title
Keywords automatically extracted from the title.
トランスグルタミナーゼ

About トランスグルタミナーゼ

, 
牛肉

About 牛肉

, 
アクトミオシン

About アクトミオシン

, 
重合

About 重合


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