Fukushima, Hideto <br/><br/>
Rheological properties of fast skeletal myosin rod and light meromyosin from walleye pollack and white croaker: contribution of myosin fragments to thermal gel formation.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2005 
 - 9193-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf051223h  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Calorimetry, Differential Scanning<br/>Elasticity<br/>Gadiformes<br/>Gels--chemistry<br/>Hot Temperature<br/>Muscle, Skeletal--chemistry<br/>Myosin Subfragments--chemistry<br/>Myosins--chemistry<br/>Perciformes<br/>Rheology<br/>Viscosity