Modelling post-mortem tenderisation—IV: Role of calpains and calpastatin in conditioning
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 34 (2), 217-234
- https://doi.org/10.1016/0309-1740(93)90029-h
Abstract
No abstract availableKeywords
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