Art
J-GLOBAL ID：200902159381877443   Reference number：01A0780415

Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During Simmering.

ぐつぐつ煮ている牛肉のミオシンと筋形質蛋白質の熱誘導変化
Author (4)：
TAJIMA M

About TAJIMA M

(Kagoshima Univ., Kagoshima, JPN)

About Kagoshima Univ., Kagoshima, JPN

, 
ITO T

About ITO T

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
ARAKAWA N

About ARAKAWA N

, 
PARRISH F C JR

About PARRISH F C JR

(Iowa State Univ., Ames)

About Iowa State Univ., Ames


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 66  Issue： 2  Page： 233-237  Publication year： Mar. 2001 
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.
heating

About heating

,...
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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 (5)：
Terms in the title
Keywords automatically extracted from the title.
牛肉

About 牛肉

, 
ミオシン

About ミオシン

, 
筋形質

About 筋形質

, 
蛋白質

About 蛋白質

, 
誘導

About 誘導


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