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Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine

T Hayakawa1, T Ito, J Wakamatsu

  • 1Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, N-9, W-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan.

Meat Science
|April 27, 2010
PubMed

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