지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.2
- 수록면
- 49 - 54 (6page)
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초록· 키워드
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목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (29)
참고문헌 신청
1. [학술지(정기간행물)] - Davey CL / 1967 / Shortening as a factor in meataging : 53 ~ 56
2. [학술지(정기간행물)] - Schollmeyer JE / 1988 / Factors associated with the tenderness of three bovinemuscles : 407 ~ 410
3. [학술지(정기간행물)] - Takahashi K / 1996 / Structural weakening of skeletal muscle tissue during post mortem ageing of meat: the non-emzymatic mechanism of meat tenderization 43 : S67 ~ S80
4. [학술지(정기간행물)] - Yamamoto K / 1994 / Morphological andphysicochemical changes in the myosin molecules induced byhydrostatic pressure : 215 ~ 220
5. [학술지(정기간행물)] - Yamamoto K / 1993 / Hydrostatic pressure-inducedaggregation of myosin molecules in 0 5 M KCI at pH 6 : 383 ~ 389
2. [학술지(정기간행물)] - Schollmeyer JE / 1988 / Factors associated with the tenderness of three bovinemuscles : 407 ~ 410
3. [학술지(정기간행물)] - Takahashi K / 1996 / Structural weakening of skeletal muscle tissue during post mortem ageing of meat: the non-emzymatic mechanism of meat tenderization 43 : S67 ~ S80
4. [학술지(정기간행물)] - Yamamoto K / 1994 / Morphological andphysicochemical changes in the myosin molecules induced byhydrostatic pressure : 215 ~ 220
5. [학술지(정기간행물)] - Yamamoto K / 1993 / Hydrostatic pressure-inducedaggregation of myosin molecules in 0 5 M KCI at pH 6 : 383 ~ 389
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UCI(KEPA) : I410-ECN-0101-2013-573-001272623