Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 1, 1979Journal of Food Science

HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS

View Full Paper
Ask AI
Bookmark
Share

Authors

MIMakoto IshioroshiSapporo Gakuin UniversityKJKUNIHIKO SAME JIMATYTsutomu YasuiHokkaido University of Science

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Ishioroshi et al. (1979) studied this question.

synapsesocial.com/papers/6a70534826770c2b8de076e6https://doi.org/10.1111/j.1365-2621.1979.tb06419.x
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM1978 · 77 citations
  2. 2BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS1977 · 134 citations
  3. 3Effect of Temperature and pH on the Soluble Proteins of Ham1966 · 48 citations
  4. 4Stability of myofibrillar EDTA-ATPase in rabbit psoas fiber bundles1975 · 16 citations
  5. 5Effect of Some Proteins on the Binding Quality of an Experimental Sausage a1961 · 84 citations