doi.org/10.1016/j.foodchem.2020.126892

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

..., Christophe Blecker
42
Food Chemistry9.80
Volume: 324, Pages: 126892 - 126892
Published: Apr 21, 2020
Paper Fields
Paper Details
Title
Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
DOI
doi.org/10.1016/j.foodchem.2020.126892
Published Date
Apr 21, 2020
Journal
Food Chemistry
Volume
324
Pages
126892 - 126892
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