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T Ito

Meat science

Showing results (1-10 of 7) with videos related to

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Meat Science|November 8, 2011
Effect of frozen storage on the structure and enzymatic activities of myofibrillar proteins of rabbit skeletal muscleJ O Kang, T Ito, T Fukazawa
Meat Science|April 27, 2010
Myosin is solubilized in a neutral and low ionic strength solution containing l-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|April 9, 2010
Myosin filament depolymerizes in a low ionic strength solution containing L-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|November 9, 2011
Effect of electrical stimulation on the rheological properties of rabbit skeletal muscleJ O Kang, H Kamisoyama, S Shigemori, et al.
Meat Science|November 9, 2011
Sensory evaluation of beef patties and sausages containing lipids with various component fatty acidsK Shiota, S Kawahara, A Tajima, et al.
Meat Science|November 9, 2011
Analysis of meat pigments with tissue spectrophotometer TS-200T Tsuruga, T Ito, M Kanda, et al.
Meat Science|July 2, 2011
Heat-induced gelation of myosin in a low ionic strength solution containing L-histidineT Hayakawa, Y Yoshida, M Yasui, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Effect of frozen storage on the structure and enzymatic activities of myofibrillar proteins of rabbit skeletal muscleJ O Kang, T Ito, T Fukazawa
Meat Science|April 27, 2010
Myosin is solubilized in a neutral and low ionic strength solution containing l-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|April 9, 2010
Myosin filament depolymerizes in a low ionic strength solution containing L-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|November 9, 2011
Effect of electrical stimulation on the rheological properties of rabbit skeletal muscleJ O Kang, H Kamisoyama, S Shigemori, et al.
Meat Science|November 9, 2011
Sensory evaluation of beef patties and sausages containing lipids with various component fatty acidsK Shiota, S Kawahara, A Tajima, et al.
Meat Science|November 9, 2011
Analysis of meat pigments with tissue spectrophotometer TS-200T Tsuruga, T Ito, M Kanda, et al.
Meat Science|July 2, 2011
Heat-induced gelation of myosin in a low ionic strength solution containing L-histidineT Hayakawa, Y Yoshida, M Yasui, et al.
Pageof 1