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January 1, 1971Agricultural and Biological ChemistryOpen Access

Relationships between Binding Quality of Meat and Myofibrillar Proteins

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Authors

TNTeruo NakayamaMie UniversityYSYasushi SatoAsahikawa Medical College Hospital

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Cite This Study

Nakayama et al. (1971) studied this question.

synapsesocial.com/papers/6a82aa8a7a209f4aae23b60ehttps://doi.org/10.1271/bbb1961.35.208
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