Oxidative environments decrease tenderization of beef...

Journal of Animal Science 2004 / 11 Vol. 82; Iss. 11

Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain1

Rowe, L. J., Maddock, K. R., Lonergan, S. M., Huff-Lonergan, E.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
82
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/2004.82113254x
Date:
November, 2004
File:
PDF, 3.65 MB
english, 2004
Conversion to is in progress
Conversion to is failed