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The effects of additives on the stability of freeze-dried β-galactosidase stored at elevated temperature

✍ Scribed by Izutsu Ken-ichi; Yoshioka Sumie; Takeda Yasushi

Book ID
113365316
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
831 KB
Volume
71
Category
Article
ISSN
0378-5173

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A note on the effect of elevated plate t
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✍ A. L. Parsons; R. A. Lawrie 📂 Article 📅 1972 🏛 John Wiley and Sons 🌐 English ⚖ 148 KB 👁 1 views

## Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine __longissimus dorsi__ and __psoas__ muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.