Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 10 Issue 1
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- Pages.27-35
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- 1978
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- 0367-6293(pISSN)
Muscle Ultrastructural Changes by Lysosomal Enzymes -1. Transmission Electron Microscopic Studies-
Lysosomal Enzyme에 의(依)한 근육조직(筋肉組織)의 변화(變化) -제(第) 1 보(報) Transmission Electron Microscopy에 의한 고찰(考察)-
- 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)
- Published : 1978.02.28
Abstract
Ultrastructural changes in Z-line, M-line and myofilaments of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH values (pH 7.0 and 4.0), temperatures (37 and
돼지백혈구(白血球) lysosomal 효소를 여러 pH(7.0, 4.0), 온도(溫度) 및 처리시간(處理時間)(
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