The relationship between meat tenderization, myofibril...

Meat Science 2004 Vol. 66; Iss. 2

The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging

Mohammad A. Ilian, Alaa El-Din Bekhit, Roy Bickerstaffe
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Volume:
66
Year:
2004
Language:
english
DOI:
10.1016/s0309-1740(03)00125-6
File:
PDF, 497 KB
english, 2004
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