Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain (Q80999039)
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scientific article published on 01 November 2004
Language | Label | Description | Also known as |
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English | Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain |
scientific article published on 01 November 2004 |
Statements
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain (English)
L J Rowe
K R Maddock
S M Lonergan