Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging

✍ Scribed by R. Tatsumi; K. Takahashi

• Book ID: 108825093
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 138 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb08237.x