Studies on Muscle Proteins of Fish and Crustacea Species(II) Comparative Electrophoregrams of Boiled and Baked Muscle Proteins and Their Sulfhydryl Contents
山口女子大学研究報告 第2部 自然科学 Volume 4-5
Page 39-44
published_at 1980
Title
魚介類の可溶性たんぱく質に関する研究(第2報) : 加熱後の可溶性たんぱく質のディスク電気泳動像ならびにSH基濃度の変動による検索
Studies on Muscle Proteins of Fish and Crustacea Species(II) Comparative Electrophoregrams of Boiled and Baked Muscle Proteins and Their Sulfhydryl Contents
Creators
Matsuoka Yoko
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口女子大学
Date Issued
1980
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0385-2946