Conditioning of meat from different species. Relationship between tenderising and the levels of cathepsin B, cathepsin L, calpain I, calpain II and β-glucuronidase

• ETHERINGTON DJ

収録刊行物

• Meat Science

  Meat Science 20 1-8, 1987

詳細情報

• CRID: 1573950400369101568
• NII論文ID: 10021724258
• データソース種別:
  • CiNii Articles