한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제10권1호
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- Pages.27-35
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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) 1 보(報) Transmission Electron Microscopy에 의한 고찰(考察)-
Muscle Ultrastructural Changes by Lysosomal Enzymes -1. Transmission Electron Microscopic Studies-
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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
돼지백혈구(白血球) lysosomal 효소를 여러 pH(7.0, 4.0), 온도(溫度) 및 처리시간(處理時間)(
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
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