- Ficin 처리시 우육의 단백질 분해에 관한 연구 V. 투과형 전자현미경에 의한 관찰
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- 한국식품영양학회지
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- 1989년|2권 2호|pp.21-26 (6 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% : 2 hrs, 6 hrs)were examined with transmission electron microscope(TEM), the results obtained were as follows ; Connective tissue protein in fresh beef treated with ficin became gradually fragmentation and was occurred solubilization with time The length of sarcomere in myofibrillar protein was elongated, M-line became dim, and the 1-band of Z-line was broken and beck me fragmentation with time.