Kaminishi, Y. & Miki, H. & Nishimoto, J. (1992)
Urea-Denaturation of Myosin B Prepared from Smooth Dogfish Muscle.
Nippon Suisan Gakkaishi, 58(6), 1091–1094
Kaminishi, Y. & Miki, H. & Isohata, T. & Nishimoto, J.-I. (1990)
Effect of Temperature on Reactions of Heat-induced Gel Formation in Smooth Dogfish Muscle.
Nippon Suisan Gakkaishi, 56(8), 1285–1292