M. Yamanoue, S. Fei and S. Ueda: "The localization and translocation of myofibrillar protein paratropomyosin that causes meat tenderization during postmortem ageing (in Japanese)"Syokuniku no Kagaku. 41. 102-105 (2000)
M. Yamanoue, S. Fei and S. Ueda: "The localization and translocation of myofibrillar protein paratropomyosin that causes meat tenderization during postmortem ageing (in Japanese)"Syokuniku no Kagaku. 41. 102-105 (2000)
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M. Yamanoue、S. Fei 和 S. Ueda：“肌原纤维蛋白副肌球蛋白的定位和易位导致死后老化过程中肉的嫩化（日语）”Syokuniku no Kagaku。
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