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Comparison of Proteolytic Enzyme Levels in Chicken, Pig, Lamb and Rabbit Muscle at Point of Slaughter: Role in Meat Tenderisationpost mortem
Blanchard, Paul J, Mantle, DavidVolume:
71
Language:
english
Pages:
9
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199605)71:13.0.co;2-f
Date:
May, 1996
File:
PDF, 940 KB
english, 1996