Identification of different domains of calpain from blood and goat skeletal muscle and their influence on quality during post-mortem ageing of meat during holding at 4 ± 1 °C-Reference-Cited by-同舟云学术

Identification of different domains of calpain from blood and goat skeletal muscle and their influence on quality during post-mortem ageing of meat during holding at 4 ± 1 °C

Published:2016-09 Issue: Volume:71 Page:60-68
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Biswas A.K.,Tandon S.,Sharma Divya

Funder

DST, Govt. of India

ICAR

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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