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AMP and IMP Dissociate Actomyosin into Actin and Myosin

Author
OKITANI, Akihiro1 ; ICHINOSE, Naoki1 ; KOZA, Miki1 ; YAMANAKA, Kensuke1 ; MIGITA, Koshiro1 ; MATSUISH, Masanori1
[1] Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyonan-cho, Musashino-shi, Tokyo 180-8602, Japan
Source

Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 8, pp 2005-2011, 7 p ; ref : 30 ref

ISSN
0916-8451
Scientific domain
Biochemistry, molecular biology, biophysics; General biology; Biotechnology
Publisher
Japan Society for Bioscience Biotechnology and Agrochemistry, Tokyo
Publication country
Japan
Document type
Article
Language
English
Author keyword
IMP induced actomyosin dissociation actin liberation actomyosin dissociation meat cooking rigor mortis resolution
Keyword (fr)
AMP Actine Cuisson Myosin ATPase Myosine Viande Enzyme Hydrolases
Keyword (en)
AMP Actin Cooking Myosin ATPase Myosin Meat Enzyme Hydrolases
Keyword (es)
AMP Actina Cocción Myosin ATPase Miosina Carne Enzima Hydrolases
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology

Discipline
Generalities in biological sciences
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20691039

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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