𝔖 Bobbio Scriptorium

✦ LIBER ✦

Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat

✍ Scribed by King, N.L.; Kurth, L.; Shorthose, W.R.

Book ID: 123152112
Publisher: Elsevier Science
Year: 1981
Tongue: English
Weight: 364 KB
Volume: 5
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(81)90037-1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of supplementing vitamin C to

Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscle

✍ Pogge, Danielle J.; Lonergan, Steven M.; Hansen, Stephanie L. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 326 KB

Erratum: Volume 281, Number 2 (1990), in

Erratum: Volume 281, Number 2 (1990), in the article "Purification and Characterization of a High-Molecular-Weight Protein Induced in Rat Serum during the Development of Cardiac Hypertrophy," by Muthuchany Mariappan, Nagarajan Selvamurugan and Chellam Rajamanickam, pages 287-297

✍ M. Mariappan; N. Selvamurugan; C. Rajamanickam 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 27 KB