References
- R. M. Love, in “Cryobiology,” ed. by H. T. Meryman, Academic Press, London, 1966, p. 317.
- J. J. Connell, in “Low Temperature Biology of Food,” ed. by J. Hawthorn and E. J. Rolfe, Pergamon Press, Oxford, 1968, p. 333.
- J. Matsumoto, in “Protein at Low Temperatures,” ed. by O. Fennema, Advances in Chemistry Series 180, American Chemical Society, Washington D. C, 1979, p. 205.
- K. Shikama, Sci. Rep. Tohoku Univ., B29, 9 (1963).
- N. Hanafusa, Contr. Inst, of Low Temp. Sci., B17, 1 (1972).
- N. Hanafusa, Contr. Inst, of Low Temp. Sci., B17, 21 (1972).
- W. N. Fishbein and J. W. Winkert, Cryobiology, 14, 389(1977).
- E. Doi, in “Shokuhin no Bussei,” Vol. 12, ed. by S. Matsumoto and Y. Yamano, Shokuhin Shizai Kenkyukai, 1986, p. 135.
- K. Maruyama and S. Ebashi, in “Physiology and Biochemistry of Muscle as a Food,” ed. by E. J. Briskey et al., Univ. of Wisconsin Press, 1979.
- S. V. Perry, in “Methods in Enzymology,” Vol. 2, Academic Press, New York, N.Y., 1955, p. 582.
- A. G. Gornall, C. S. Bardawill and M. M. David, J. Biol. Chem., 177 751 (1949).
- K. Gekkou and S. N. Timasheff, Biochemistry, 20, 4667 (1981).
- J. C. Lee and S. N. Timasheff, J. Biol. Chem., 256, 7193 (1981).
- T. Arakawa and S. N. Timasheff, Biochemistry, 21, 6536(1982).
- K. Gekkou, Tanpakushitsu Kakusan Koso, 30, 1115 (1985).
- N. Hanafusa, Tanpakushitsu Kakusan Koso, 22, 301 (1977).