한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제10권1호
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- Pages.36-45
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- 1978
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- 0367-6293(pISSN)
Lysosomal Enzyme에 의(依)한 근육조직(筋肉組織)의 변화(變化) -제(第)2보(報) Scanning Electron Microscopy에 의(依)한 고찰(考察)-
Muscle Ultrastructural Changes by Lysosomal Enzymes -2. Scanning Electron Microscopic Studies-
- Cho, Moo-Je (Department of Agricultural Chemistry, Gyeonsang National University) ;
- Yoon, Tae-Gyu (Department of Agricultural Chemistry, Gyeonsang National University) ;
- Bailey, Milton E. (University of Missouri)
- 발행 : 1978.02.28
초록
맥백혈구(脈白血球) Lysosomal 효소를 pH(7.0, 4.0), 온도(
Surface ultrastructural changes in endomysial connective tissue, sarcolemma and transverse ridges of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH (pH 7.0 and 4.0), temperature (37 and
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