Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain (Q80999039)

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scientific article published on 01 November 2004
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Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain
scientific article published on 01 November 2004

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    Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain (English)

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