The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging
- 29 February 2004
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 66 (2), 387-397
- https://doi.org/10.1016/s0309-1740(03)00125-6
Abstract
No abstract availableKeywords
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