Proteolytic changes of myofibrillar and small heat shock...

Meat Science 2020 / 05 Vol. 163

Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity

Ma, Danyi, Kim, Yuan H. Brad
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Volume:
163
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108090
Date:
May, 2020
File:
PDF, 3.10 MB
2020
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