N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle

By Muroya S.   Kitamura S.-i.   Tanabe S.   Nishimura T.   Nakajima I.   Chikuni K.  

Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 19-24

Elsevier

Access to resources Recommend Favorite

Species identification by SDS-PAGE of red algae used as seafood or a food ingredient

By Rouxel C.   Daniel A.   Jerome M.   Etienne M.   Fleurence J.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 349-353

Elsevier

Access to resources Recommend Favorite

Properties of myofibrillar protein from Japanese stingfish (Sebastes inermis) dorsal muscle

By Nagai T.   Kurata M.   Nakamura T.   Ito T.   Fujiki K.   Nakao M.   Yano T.  

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 401-405

Elsevier

Access to resources Recommend Favorite

Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M. longissimus dorsi

By Stoeva S.   Byrne C.E.   Mullen A.M.   Troy D.J.   Voelter W.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 365-370

Elsevier

Access to resources Recommend Favorite

Calpain and cathepsin activities, and protein extractability during ageing of longissimus porcine muscle from normal and PSE meat

By Gil M.   Hortos M.   Sarraga C.  

Food Chemistry, Vol. 63, Iss. 3, 1998-11 ,pp. : 385-390

Elsevier

Access to resources Recommend Favorite