✦ LIBER ✦

Involvement of cathepsins B and L in the post-mortem autolysis of mackerel muscle

✍ Scribed by Takahiko Aoki; Ryuji Ueno

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparison of the Kinetics of Cathepsins

✍ Lee, Jai-Jaan; Chen, ; Jiang, Shann-Tzong 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 291 KB

MOLECULAR PROPERTIES OF POST-MORTEM MUSC

✍ K. STRANDBERG; F.C. PARRISH JR.; D.E. GOLL; S.A. JOSEPHSON 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 782 KB

Influence of storage temperatures and ki

✍ Toshio MISHIMA; Takeshi NONAKA; Akira OKAMOTO; Mutsuhide TSUCHIMOTO; Tomoko ISHI 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 340 KB

Inositol and Free Sugars in Chicken Musc

✍ A. L. LILYBLADE; D. W. PETERSON 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 391 KB

Muscle pH60, colour (L, a, b) and water-

✍ L.C. Roseiro; C. Santos; R.S. Melo 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 384 KB

Elevations of cathepsin B and cathepsin

✍ Keiji Komatsu; Kazutomo Tsukuda; Jun Hosoya; Susumu Satoh 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 304 KB