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EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABILITY OF MYOFIBRILLAR PROTEINS.

Author(s) : NAGY A., VADA M.

Summary

MYOFRIBRILS WERE PREPARED (NORMAL PREPARATE) FROM PORCINE LONGISSIMUS DORSI MUSCLE, A PART OF WHICH WAS CONTRACTED. EFFECTS OF PH, TEMPERATURE AND CONTRACTION OF MYOFIBRIL PREPARATE WERE EVALUATED IN RELATION TO EXTRACTABILITY OF PROTEINS.

Details

  • Original title: EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABILITY OF MYOFIBRILLAR PROTEINS.
  • Record ID : 1981-0142
  • Languages: English
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 1; n. 4.3; 165-172; 4 fig.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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