Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins
- 31 December 1983
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 9 (3), 157-179
- https://doi.org/10.1016/0309-1740(83)90001-3
Abstract
No abstract availableKeywords
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