- Ficin처리시 우육의 단백질 분해에 관한 연구 III. 주사형 전자 현미경에 의한 관찰
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- 한국식품영양학회지
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- 1988년|1권 2호|pp.1-8 (8 pages)
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- 한국식품영양학회
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- 정기간행물| PDF텍스트
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The morphological changes of fresh beef treated with ficin(0.1% : 35$^{circ}C$ 2hrs, 6hr,) were examined with scanning electron microscope(SEM), the results obtained were as follows ; Connective tissue protein in fresh beef treated with ficin was occurred solubilization with time and gradually trasformed from a definite form into amorphous form, followed by showing an opening-up phenomenon again and subdivision. Myofibrillar protein was cracked and breaked slightly, followed subdivision with time.