Trial Determination of the Ratio of Myosin and Actin in Raw Meat by Differential Scanning Calorimetry

1 Citations 6 References
  • MOCHIZUKI Yoshinori
    Department of Food Science and Technology, Tokyo University of Fisheries
  • MIZUO Haruo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • OGAWA Hiroo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • ISO Naomichi
    Department of Food Science and Technology, Tokyo University of Fisheries

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Details 詳細情報について

  • CRID
    1573387449048268544
  • NII Article ID
    10004863304
  • NII Book ID
    AA10993718
  • ISSN
    09199268
  • Text Lang
    en
  • Data Source
    • CiNii Articles

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