Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat
Article in Animal Science Journal (December 2017)
The most recent citing publications are shown below. View all 5 publications that cite this research output on Dimensions.
Liberation of actin from actomyosin in meats heated to 65°C
Article in Meat Science (September 2008)
AMP and IMP Dissociate Actomyosin into Actin and Myosin
Article in Bioscience Biotechnology and Biochemistry (August 2008)