EFFECT OF HIGH HYDROSTATIC PRESSURE ON STRUCTURE AND ALLERGENICITY OF BOVINE GAMMA GLOBULIN

著录项

• 来源
  《Proceedings of 53rd International Congress of Meat Science and Technology》|2007年|25-26|共2页
• 会议地点 Beijing(CN);Beijing(CN)
• 作者

  Tuoxiong CHEN; rnWenjun HAO; rnXinshi LU;

  展开▼
• 作者单位

  T. Nishiumi@Department of Applied Biological Chemistry,Faculty of Agriculture,Niigata University,Niigata 950-2181,Japan--N.Mikami@Department of Applied Biological Chemistry,Faculty of Agriculture,Niigata University,Niigata 950-2181,Japan--M.Matsuno@Department of Pediatrics,Yoshida Hospital,Niigata 959-9213,Japan--T. Hara@Department of Applied Biological Chemistry,Faculty of Agriculture,Niigata University,Niigata 950-2181,Japan--A. Suzuki@Department of Applied Biological Chemistry,Faculty of Agriculture,Niigata University,Niigata 950-2181,Japan--;

  展开▼
• 会议组织
• 原文格式 PDF
• 正文语种 eng
• 中图分类 屠宰及肉类加工工业;
• 关键词

  bovine gamma globulin; high pressure; meat allergy; IgE-specific binding activity; molecular structure;

  机译：牛γ球蛋白；高压；肉过敏； IgE特异性结合活性；分子结构;