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Related Experiment Videos

Structure-function relationships in glycogen phosphorylase with respect to its control characteristics

Related Concept Videos

Reference methods for the assessment of physical characteristics of meat.

Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig muscles.

The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters.

The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water- and fat-binding in finely comminuted batters.

Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig muscles.

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Structure-function relationships in glycogen phosphorylase with respect to its control characteristics

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