Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Logi sisse
Sulge

"kuroyanagi" - 1 õppematerjal

Liha töötlemine
1168
pdf

Liha töötlemine

Archives of Biochemistry and Takahashi, K. 1992. Non-enzymatic weakening of myo- Biophysics 356:187–196. fibrillar structures during conditioning of meat: Weaver, A. D., B. C. Bowker, and D. E. Gerrard. 2008. Calcium ions at 0.1 mM and their effect on meat ten- Sarcomere length influences postmortem proteolysis derization. Biochimie 74:247–250. of excised bovine semitendinosus muscle. Journal of Takahashi, K., A. Hattori, and H. Kuroyanagi. 1995. Animal Science 86:1925–1932. Relationship between the translocation of paratropo- Weaver, A. D., B. C. Bowker, and D. E. Gerrard. 2009. myosin and the restoration of rigor-shortened sarco- Sarcomere length influences mu-calpain mediated meres during post-mortem ageing of meat—A proteolysis of bovine myofibrils. Journal of Animal molecular mechanism of meat tenderization. Meat Science 87:2096–2103.

Keeled → Inglise keel
22 allalaadimist


Sellel veebilehel kasutatakse küpsiseid. Kasutamist jätkates nõustute küpsiste ja veebilehe üldtingimustega Nõustun