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	1.	RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel. [electronic resource] by Nakayama, Teruo Sato, Yasushi Publication details: Journal of texture studies Jan 1971 In: Journal of texture studies vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel. [electronic resource] by Nakayama, Teruo Sato, Yasushi Publication details: Journal of texture studies Dec 1971 In: Journal of texture studies vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING. [electronic resource] by Sato, Yasushi Nakayama, Teruo Publication details: Journal of texture studies Jul 1970 In: Journal of texture studies vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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