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首页> 外文期刊>Journal of the Graduate School of Agriculture, Hokkaido University >The Protein of Meat Tenderized by Papain-treatment and On-carcass Aging : Changes in physico-chemical properties and electrophoretic patterns

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The Protein of Meat Tenderized by Papain-treatment and On-carcass Aging : Changes in physico-chemical properties and electrophoretic patterns

机译：木瓜蛋白酶处理和On体老化嫩化的肉的蛋白质：理化性质和电泳图谱的变化

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来源
《Journal of the Graduate School of Agriculture, Hokkaido University》 |1978年第4期|共16页
作者
HIROTA Yozo; Chea Young Seok; YASUI Tsutomu;
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中图分类农业科学;
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1. SDS-PAGE electrophoretic pattern of pork enhanced with non-meat proteins [J] . Bersot Luciano dos Santos, Daguer Heitor, Stephan Marilia Penteado Ciencia Rural . 2010,第2期

机译：非肉类蛋白质增强猪肉的SDS-PAGE电泳图谱
2. SDS-PAGE electrophoretic pattern of pork enhanced with non-meat proteins [J] . Bersot Luciano dos Santos, Daguer Heitor, Stephan Marilia Penteado Ciencia Rural . 2010,第2期

机译：非肉类蛋白质增强猪肉的SDS-PAGE电泳图谱
3. Changes in functional properties and SDS - PAGE pattern of goat meat proteins during frozen storage. [J] . Shaghaghian S., Abedi E., Aminlari M., Online journal of veterinary research OJVR . 2010,第2期

机译：冷冻储存过程中山羊肉蛋白质功能特性和SDS-PAGE模式的变化。
4. Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage [C] . Ramezani R, Aminlari M., Fallahi H ICoMST 2011;International conference of meat science and technology . 2012

机译：化学修饰的大豆蛋白和软化嫩肉对香肠品质属性的影响
5. Petfood: Physico-chemical characteristics and functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model system. [D] . Rivera, Jose Antonio. 1998

机译：Petfood：高水分模型系统中肉副产品和机械分离的鸡肉（MSC）的理化特性和功能特性。
6. Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer [O] . Kenneth Joseph C. Bureros, Erlinda I. Dizon, Katherine Anne C. Israel, 2020

机译：用枯草芽孢杆菌（Ehrenberg）COHN蛋白酶作为肉类滋生化剂治疗CARABEEF的物理化学和感官特性
7. Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization [O] . Koui TAKAHASHI 1999

机译：浆膜后肉类嫩化机制：肉类嫩化钙理论
8. Electrophoretic Patterns of Proteins in Spanish Mackerel (Scomberomorus maculatus) [R] . Johnson, A. G. 1981

机译：西班牙鲭鱼（scomberomorus maculatus）蛋白质的电泳模式

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