Calpains and calpastatin from cold-shortened bovine M. longissimus lumborum
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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4. Calpains from thaw rigor muscle;Dransfield;Meat Science,1996
5. Dransfield, E., Rhodes, D. N. (19674) Effect of post-rigor muscle length on the texture of meat. 0Journal of the Science of Food and Agriculture27, 83–486.
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