Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork
- 30 November 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 74 (3), 578-585
- https://doi.org/10.1016/j.meatsci.2006.05.008
Abstract
No abstract availableKeywords
Funding Information
- National Pork Board
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