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La ricerca find articoli where soggetti phrase all words 'POSTMORTEM TENDERIZATION' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 114 riferimenti
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    1. Polidori, P; Trabalza-Marinucci, M; Fantuz, F; Polidori, F
      Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride

      ANIMAL RESEARCH
    2. Kubota, M; Kinoshita, M; Kubota, S; Yamashita, M; Toyohara, H; Sakaguchi, M
      Possible implication of metalloproteinases in post-mortem tenderization offish muscle

      FISHERIES SCIENCE
    3. Ando, M; Joka, M; Mochizuki, S; Satoh, KI; Tsukamasa, Y; Makinodan, Y
      Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage

      FISHERIES SCIENCE
    4. Ferguson, DM; Bruce, HL; Thompson, JM; Egan, AF; Perry, D; Shorthose, WR
      Factors affecting beef palatability - farmgate to chilled carcass

      AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE
    5. Hopkins, DL; Thompson, JM
      Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle

      MEAT SCIENCE
    6. Hopkins, DL; Thompson, JM
      Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels

      MEAT SCIENCE
    7. Hwang, IH; Thompson, JM
      The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle

      MEAT SCIENCE
    8. Prates, JAM; Ribeiro, AMR; Correia, AAD
      Role of cysteine endopeptidases (EC 3.4.22) in rabbit meat tenderisation and some related changes

      MEAT SCIENCE
    9. Hopkins, DL; Thompson, JM
      The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin

      MEAT SCIENCE
    10. Skjervold, PO; Fjaera, SO; Ostby, PB; Isaksson, T; Einen, O; Taylor, R
      Properties of salmon flesh from different locations on pre- and post-rigorfillets

      AQUACULTURE
    11. Hyldig, G; Nielsen, D
      A review of sensory and instrumental methods used to evaluate the texture of fish muscle

      JOURNAL OF TEXTURE STUDIES
    12. Delgado, EF; Geesink, GH; Marchello, JA; Goll, DE; Koohmaraie, M
      The calpain system in three muscles of normal and callipyge sheep

      JOURNAL OF ANIMAL SCIENCE
    13. Aalhus, JL; Janz, JAM; Tong, AKW; Jones, SDM; Robertson, WM
      The influence of chilling rate and fat cover on beef quality

      CANADIAN JOURNAL OF ANIMAL SCIENCE
    14. Gonzalez, CB; Ockerman, HW
      Dry-cured Mediterranean hams: Long process, slow changes and high quality:A review

      JOURNAL OF MUSCLE FOODS
    15. Vergara, H; Gallego, L
      Effect of electrical stunning on meat quality of lamb

      MEAT SCIENCE
    16. Lee, S; Steveson-Barry, JM; Kauffman, RG; Kim, BC
      Effect of ion fluid injection on beef tenderness in association with calpain activity

      MEAT SCIENCE
    17. Ferguson, DM; Jiang, ST; Hearnshaw, H; Rymill, SR; Thompson, JM
      Effect of electrical stimulation on protease activity and tenderness of M-longissimus from cattle with different proportions of Bos indicus content

      MEAT SCIENCE
    18. Polidori, P; Marinucci, MT; Fantuz, F; Renieri, C; Polidori, F
      Tenderization of wether lambs meat through pre-rigor infusion of calcium ions

      MEAT SCIENCE
    19. Strydom, PE; Naude, RT; Smith, MF; Scholtz, MM; van Wyk, JB
      Characterisation of indigenous African cattle breeds in relation to meat quality traits

      MEAT SCIENCE
    20. Mullen, AM; Stoeva, S; Laib, K; Gruebler, G; Voelter, W; Troy, DJ
      Preliminary analysis of amino acids at various locations along the M-longissimus dorsi in aged beef

      FOOD CHEMISTRY
    21. Morrison, EH; Bremner, HA; Purslow, PP
      Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    22. Morzel, M; Heapes, MM; Reville, WJ; Arendt, EK
      Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    23. Lee, S; Polidori, P; Kauffman, RG; Kim, BC
      Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

      JOURNAL OF FOOD SCIENCE
    24. Mizuta, S; Mutoh, M; Sugihara, K; Yoshinaka, R
      Immunochemical and immunohistochemical identification of a minor collagen in raw muscles of decapod mollusks

      JOURNAL OF FOOD SCIENCE
    25. Ando, M
      Morphological change of collagen fibrils in association with post-mortem softening of fish meat

      NIPPON SUISAN GAKKAISHI
    26. Morton, JD; Bickerstaffe, R; Kent, MP; Dransfield, E; Keeley, GM
      Calpain-calpastatin and toughness in M-longissimus from electrically stimulated lamb and beef carcasses

      MEAT SCIENCE
    27. Robert, N; Briand, M; Taylor, R; Briand, Y
      The effect of proteasome on myofibrillar structures in bovine skeletal muscle

      MEAT SCIENCE
    28. Roca, RD; Veiga, N; Neto, RBD; Cervi, RC
      Sensorial characteristics of smoked meat of capybara

      PESQUISA AGROPECUARIA BRASILEIRA
    29. Smulders, FJM; Hofbauer, P; Dransfield, E; Taylor, R
      The muscle biological background of meat tenderness

      WIENER TIERARZTLICHE MONATSSCHRIFT
    30. Iqbal, M; Kenney, PB; Klandorf, H
      Age-related changes in meat tenderness and tissue pentosidine: Effect of diet restriction and aminoguanidine in broiler breeder hens

      POULTRY SCIENCE
    31. Thomson, BC; Dobbie, PM; Cox, NR; Simmons, NJ
      Differences in the post-mortem kinetics of the calpain system in meat frombulls and steers

      NEW ZEALAND JOURNAL OF AGRICULTURAL RESEARCH
    32. Mendiratta, SK; Lakshmanan, V; Rao, VK
      Effect of post-mortem calcium chloride injection on tenderization of sheepmeat

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    33. Ando, M; Ando, M; Tsukamasa, Y; Makinodan, Y; Miyoshi, M
      Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness

      JOURNAL OF FOOD SCIENCE
    34. Ando, M; Nishiyabu, A; Tsukamasa, Y; Makinodan, Y
      Post-mortem softening of fish muscle during chilled storage as affected bybleeding

      JOURNAL OF FOOD SCIENCE
    35. Wheeler, TL; Koohmaraie, M
      The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major

      JOURNAL OF ANIMAL SCIENCE
    36. Pringle, TD; Harrelson, JM; West, RL; Williams, SE; Johnson, DD
      Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle

      JOURNAL OF ANIMAL SCIENCE
    37. Aidos, I; Lie, O; Espe, M
      Collagen content in farmed Atlantic salmon (Salmo salar L.)

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    38. AALHUS JL; BEST DR; MURRAY AC; JONES SDM
      A COMPARISON OF THE QUALITY CHARACTERISTICS OF PALE, SOFT AND EXUDATIVE BEEF AND PORK

      Journal of muscle foods
    39. LEPETIT J; HAMEL C
      CORRELATIONS BETWEEN SUCCESSIVE MEASUREMENTS OF MYOFIBRILLAR RESISTANCE OF RAW LONGISSIMUS-DORSI MUSCLE DURING AGING

      Meat science
    40. ZAMORA F; CHAIB F; DRANSFIELD E
      CALPAINS AND CALPASTATIN FROM COLD-SHORTENED BOVINE M-LONGISSIMUS-LUMBORUM

      Meat science
    41. GIL M; HORTOS M; SARRAGA C
      CALPAIN AND CATHEPSIN ACTIVITIES, AND PROTEIN EXTRACTABILITY DURING AGING OF LONGISSIMUS PORCINE MUSCLE FROM NORMAL AND PSE MEAT

      Food chemistry
    42. ECKHOFF KM; AIDOS I; HEMRE GI; LIE O
      COLLAGEN CONTENT IN FARMED ATLANTIC SALMON (SALMO-SALAR, L.) AND SUBSEQUENT CHANGES IN SOLUBILITY DURING STORAGE ON ICE

      Food chemistry
    43. SATO K; OHASHI C; MURAKI M; ITSUDA H; YOKOYAMA Y; KANAMORI M; OHTSUKI K; KAWABATA M
      ISOLATION OF INTACT TYPE-V COLLAGEN FROM FISH INTRAMUSCULAR CONNECTIVE-TISSUE

      Journal of food biochemistry
    44. Einen, O; Thomassen, MS
      Starvation prior to slaughter in Atlantic salmon (Salmo salar) II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets

      AQUACULTURE
    45. NORTHCUTT JK; BUHR RJ; YOUNG LL
      INFLUENCE OF PRESLAUGHTER STUNNING ON TURKEY BREAST MUSCLE QUALITY

      Poultry science
    46. LYNG JG; ALLEN P; MCKENNA BM
      THE EFFECT ON ASPECTS OF BEEF TENDERNESS OF PRE-RIGOR AND POST-RIGOR EXPOSURE TO A HIGH-INTENSITY ULTRASOUND PROBE

      Journal of the Science of Food and Agriculture
    47. OGATA H; ARANISHI F; HARA K; OSATOMI K; ISHIHARA T
      PROTEOLYTIC DEGRADATION OF MYOFIBRILLAR COMPONENTS BY CARP CATHEPSIN-L

      Journal of the Science of Food and Agriculture
    48. BARROSO M; CARECHE M; BARRIOS L; BORDERIAS AJ
      FROZEN HAKE FILLETS QUALITY AS RELATED TO TEXTURE AND VISCOSITY BY MECHANICAL METHODS

      Journal of food science
    49. KOOHMARAIE M; SHACKELFORD SD; WHEELER TL
      EFFECT OF PRERIGOR FREEZING AND POSTRIGOR CALCIUM-CHLORIDE INJECTION ON THE TENDERNESS OF CALLIPYGE LONGISSIMUS

      Journal of animal science
    50. Ando, M; Niho, H; Tsukamasa, Y; Makinodan, Y
      Valuation of cultured spotted halibut Verasper variegatus by comparing with cultured plaice Paralichthys olivaceus

      NIPPON SUISAN GAKKAISHI
    51. Goll, DE; Thompson, VF; Taylor, RG; Ouali, A
      The calpain system and skeletal muscle growth

      CANADIAN JOURNAL OF ANIMAL SCIENCE
    52. OLAFSDOTTIR G; MARTINSDOTTIR E; OEHLENSCHLAGER J; DALGAARD P; JENSEN B; UNDELAND I; MACKIE IM; HENEHAN G; NIELSEN J; NILSEN H
      METHODS TO EVALUATE FISH FRESHNESS IN RESEARCH AND INDUSTRY

      Trends in food science & technology
    53. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      HISTOLOGICAL AND BIOCHEMICAL-CHANGES OF MUSCLE COLLAGEN DURING CHILLED STORAGE OF THE KURUMA PRAWN PENAEUS-JAPONICUS

      Fisheries science
    54. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      BIOCHEMICAL AND IMMUNOCHEMICAL CHARACTERIZATION OF GUANIDINE HYDROCHLORIDE-SOLUBLE COLLAGEN IN THE MANTLE MUSCLE OF SQUID TODARODES PACIFICUS

      Fisheries science
    55. MENDIRATTA SK; RAO VK; LAKSHMANAN V
      EFFECT OF CALCIUM-CHLORIDE INJECTION MARINATION ON TENDERIZATION OF BUFFALO MEAT/

      Indian Journal of Animal Sciences
    56. OHALLORAN GR; TROY DJ; BUCKLEY DJ; REVILLE WJ
      THE ROLE OF ENDOGENOUS PROTEASES IN THE TENDERIZATION OF FAST GLYCOLYZING MUSCLE

      Meat science
    57. SIMMONS NJ; YOUNG OA; DOBBIE PM; SINGH K; THOMPSON BC; SPECK PA
      POSTMORTEM CALPAIN-SYSTEM KINETICS IN LAMB - EFFECTS OF CLENBUTEROL AND PRESLAUGHTER EXERCISE

      Meat science
    58. VANJAARSVELD FP; NAUDE RJ; OELOFSEN W
      THE EFFECTS OF CA IONS, EGTA AND STORAGE TIME ON MYOFIBRILLAR PROTEIN-DEGRADATION, LEVELS OF CA2-DEPENDENT PROTEASES AND CATHEPSIN-B, CATHEPSIN-H, CATHEPSIN-L AND CATHEPSIN-D OF OSTRICH SKELETAL-MUSCLE()

      Meat science
    59. STEEN D; CLAEYS E; UYTTERHAEGEN L; DESMET D; DEMEYER D
      EARLY POSTMORTEM CONDITIONS AND THE CALPAIN CALPASTATIN SYSTEM IN RELATION TO TENDERNESS OF DOUBLE-MUSCLED BEEF/

      Meat science
    60. BOLES JA; SWAN JE
      EFFECTS OF BRINE INGREDIENTS AND TEMPERATURE ON COOK YIELDS AND TENDERNESS OF PRE-RIGOR PROCESSED ROAST BEEF

      Meat science
    61. NURMAHMUDI; SAMS AR
      TENDERIZING SPENT FOWL MEAT WITH CALCIUM-CHLORIDE .1. EFFECTS OF DELIVERY METHOD AND TUMBLING

      Poultry science
    62. NURMAHMUDI; VEERAMUTHU GJ; SAMS AR
      TENDERIZING SPENT FOWL MEAT WITH CALCIUM-CHLORIDE .2. THE ROLE OF DELAYED APPLICATION AND IONIC-STRENGTH

      Poultry science
    63. NURMAHMUDI; SAMS AR
      TENDERIZING SPENT FOWL MEAT WITH CALCIUM-CHLORIDE .3. BIOCHEMICAL CHARACTERISTICS OF TENDERIZED BREAST MEAT

      Poultry science
    64. WOODS KL; RHEE KS; SAMS AR
      TENDERIZING SPENT FOWL MEAT WITH CALCIUM-CHLORIDE .4. IMPROVED OXIDATIVE STABILITY AND THE EFFECTS OF ADDITIONAL AGING

      Poultry science
    65. YOUNG LL; LYON CE
      EFFECT OF CALCIUM MARINATION ON BIOCHEMICAL AND TEXTURAL PROPERTIES OF PERI-RIGOR CHICKEN BREAST MEAT

      Poultry science
    66. THOMSON BC; DOBBIE PM
      THE EFFECT OF CALCIUM-CHLORIDE TREATMENT ON SHEAR FORCE AND WEIGHT-LOSS IN GLUTEUS MEDIUS AND LONGISSIMUS MUSCLES FROM PASTURE-FED BULLS

      New Zealand Journal of Agricultural Research
    67. PAPA I; TAYLOR RG; ASTIER C; VENTRE F; LEBART MC; ROUSTAN C; OUALI A; BENYAMIN Y
      DYSTROPHIN CLEAVAGE AND SARCOLEMMA DETACHMENT ARE EARLY POST-MORTEM CHANGES ON PASS (DICENTRARCHUS-LABRAX) WHITE MUSCLE

      Journal of food science
    68. SIGHOLT T; ERIKSON U; RUSTAD T; JOHANSEN S; NORDTVEDT TS; SELAND A
      HANDLING STRESS AND STORAGE-TEMPERATURE AFFECT MEAT QUALITY OF FARMED-RAISED ATLANTIC SALMON (SALMO-SALAR)

      Journal of food science
    69. CLARE TL; JACKSON SP; MILLER MF; ELLIOTT CT; RAMSEY CB
      IMPROVING TENDERNESS OF NORMAL AND CALLIPYGE LAMBS WITH CALCIUM-CHLORIDE

      Journal of animal science
    70. SATO K; ANDO M; KUBOTA S; ORIGASA K; KAWASE H; TOYOHARA H; SAKAGUCHI M; NAKAGAWA T; MAKINODAN Y; OHTSUKI K; KAWABATA M
      INVOLVEMENT OF TYPE-V COLLAGEN IN SOFTENING OF FISH MUSCLE DURING SHORT-TERM CHILLED STORAGE

      Journal of agricultural and food chemistry
    71. DUGAN MER; AALHUS JL; MURRAY AC; LARSEN IL; BEST DR
      DEVELOPMENT OF PALE, SOFT, EXUDATIVE PORK IN HALOTHANE-NEGATIVE PIGS THROUGH POSTMORTEM INFUSION

      Canadian journal of animal science
    72. ROUSSETAKRIM S; GOT F; BAYLE MC; CULIOLI J
      INFLUENCE OF CACL2 AND NACL INJECTIONS ON THE TEXTURE AND FLAVOR OF BEEF

      International journal of food science & technology
    73. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      EFFECT OF PEPSIN DIGESTION ON 2 DISTINCT TYPES OF COLLAGEN IN THE MUSCLE AND SKIN OF SQUID TODARODES PACIFICUS

      Fisheries science
    74. NAKAYAMA T; GOTO E; OOI A
      OBSERVATION OF CHARACTERISTIC MUSCLE STRUCTURE RELATED TO DELAY IN RED SEA-BREAM RIGOR-MORTIS BY SPINAL-CORD DESTRUCTION

      Fisheries science
    75. KUBOTA S; SATO K; OHTSUKI K; KAWABATA M
      DEGRADATION OF ALPHA-CONNECTIN IN RAW FISH MUSCLE AND SOFTENING EVALUATED BY THE BREAKING STRENGTH OCCUR INDEPENDENTLY DURING ONE DAY-CHILLED STORAGE

      Fisheries science
    76. NAKAYAMA T; TOYODA T; OOI A
      DELAY IN RIGOR-MORTIS OF RED SEA-BREAM BY SPINAL-CORD DESTRUCTION

      Fisheries science
    77. THOMSON BC; DOBBIE PM; SINGH K; SPECK PA
      POSTMORTEM KINETICS OF MEAT TENDERNESS AND THE COMPONENTS OF THE CALPAIN SYSTEM IN BULL SKELETAL-MUSCLE

      Meat science
    78. FEIDT C; PETIT A; BRUASREIGNIER F; BRUNBELLUT J
      RELEASE OF FREE AMINO-ACIDS DURING AGING IN BOVINE MEAT

      Meat science
    79. DRANSFIELD E
      CALPAINS FROM THAW RIGOR MUSCLE

      Meat science
    80. TORNBERG E
      BIOPHYSICAL ASPECTS OF MEAT TENDERNESS

      Meat science
    81. KOOHMARAIE M
      BIOCHEMICAL FACTORS REGULATING THE TOUGHENING AND TENDERIZATION PROCESSES OF MEAT

      Meat science
    82. JOSEPH RL
      VERY FAST CHILLING OF BEEF AND TENDERNESS - A REPORT FROM AN EU CONCERTED ACTION

      Meat science
    83. BRACHO GE; HAARD NF
      IDENTIFICATION OF 2 MATRIX METALLOPROTEINASES IN THE SKELETAL-MUSCLE OF PACIFIC ROCKFISH (SEBASTES SP)

      Journal of food biochemistry
    84. PAPA I; ALVAREZ C; VERREZBAGNIS V; FLEURENCE J; BENYAMIN Y
      POST-MORTEM RELEASE OF FISH WHITE MUSCLE ALPHA-ACTININ AS A MARKER OFDISORGANIZATION

      Journal of the Science of Food and Agriculture
    85. WULF DM; MORGAN JB; TATUM JD; SMITH GC
      EFFECTS OF ANIMAL AGE, MARBLING SCORE, CALPASTATIN ACTIVITY, SUBPRIMAL CUT, CALCIUM INJECTION, AND DEGREE OF DONENESS ON THE PALATABILITY OF STEAKS FROM LIMOUSIN STEERS

      Journal of animal science
    86. ANDO M
      A STUDY ON THE MECHANISM OF POSTMORTEM TE NDERIZATION OF FISH MUSCLE

      Nippon Suisan Gakkaishi
    87. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      IMMUNOCHEMICAL IDENTIFICATION OF DISTINCT MOLECULAR-SPECIES OF COLLAGEN IN THE SQUID MUSCLE AND SKIN

      Fisheries science
    88. MISIMA T; FUJII J; TACHIBANA K; TSUCHIMOTO M
      INFLUENCE OF CONTRACTURE ON BREAKING STRENGTH IN CARP MUSCLE

      Fisheries science
    89. ANDO M; YOSHIMOTO Y; INABU K; NAKAGAWA T; MAKINODAN Y
      POSTMORTEM CHANGE OF 3-DIMENSIONAL STRUCTURE OF COLLAGEN FIBRILLAR NETWORK IN FISH MUSCLE PERICELLULAR CONNECTIVE TISSUES CORRESPONDING TO POSTMORTEM TENDERIZATION

      Fisheries science
    90. MENDIRATTA SK; LAKSHMANAN V; RAO VK; YADAV PL
      EFFECT OF INJECTION OF DIFFERENT CONCENTRATIONS OF CALCIUM-CHLORIDE ON TENDERIZATION OF GOAT MEAT

      Indian Journal of Animal Sciences
    91. HOMMA N; IKEUCHI Y; SUZUKI A
      LEVELS OF CALPAIN AND CALPASTATIN IN MEAT SUBJECTED TO HIGH-PRESSURE

      Meat science
    92. ALARCONROJO AD; DRANSFIELD E
      ALTERATION OF POSTMORTEM AGING IN BEEF BY THE ADDITION OF ENZYME-INHIBITORS AND ACTIVATORS

      Meat science
    93. DEVINE CE; GRAAFHUIS AE
      THE BASAL TOUGHNESS OF UNAGED LAMB

      Meat science
    94. SCHREURS FJG; VANDERHEIDE D; LEENSTRA FR; DEWIT W
      ENDOGENOUS PROTEOLYTIC-ENZYMES IN CHICKEN MUSCLES - DIFFERENCES AMONGSTRAINS WITH DIFFERENT GROWTH-RATES AND PROTEIN EFFICIENCIES

      Poultry science
    95. MILLER MF; HUFFMAN KL; GILBERT SY; HAMMAN LL; RAMSEY CB
      RETAIL CONSUMER ACCEPTANCE OF BEEF TENDERIZED WITH CALCIUM-CHLORIDE

      Journal of animal science
    96. TAYLOR RG; GEESINK GH; THOMPSON VF; KOOHMARAIE M; GOLL DE
      IS Z-DISK DEGRADATION RESPONSIBLE FOR POSTMORTEM TENDERIZATION

      Journal of animal science
    97. SATO K
      BIOCHEMICAL-STUDIES ON COLLAGEN IN FISH M USCLE

      Nippon Suisan Gakkaishi
    98. NAKAYAMA T; TOYODA T; OOI A
      PHYSICAL PROPERTY OF CARP MUSCLE DURING RIGOR TENSION GENERATION

      Fisheries science
    99. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      ISOLATION AND PARTIAL CHARACTERIZATION OF 2 DISTINCT TYPES OF COLLAGEN IN THE SQUID TODARODES-PACIFICUS

      Fisheries science
    100. MIZUTA S; YOSHINAKA R; SATO M; SAKAGUCHI M
      CHARACTERIZATION OF COLLAGEN IN THE MUSCLE OF SEVERAL CRUSTACEAN SPECIES IN ASSOCIATION WITH RAW MEAT TEXTURE

      Fisheries science


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Documento generato il 30/10/20 alle ore 12:49:49