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Bioscience, Biotechnology, and Biochemistry Volume 57, 1993 - Issue 3
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Original Articles

Hydrostatic Pressure-induced Aggregation of Myosin Molecules in 0.5 M KCl at pH 6.0

Katsuhiro YamamotoDepartment of Food Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
,
Sakae HayashiDepartment of Food Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
&
Tsutomu YasuiDepartment of Food Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
Pages 383-389 | Received 10 Aug 1992, Published online: 12 Jun 2014

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