The Paradox of Toughening During the Aging of Tender Steaks
Author:
Publisher
Wiley
Subject
Food Science
Reference32 articles.
1. Relationship Between Weakening of Z-disks and Liberation of Phospholipids During Postmortem Aging of Pork and Beef
2. Effects of Postmortem Storage and Temperature on Muscle Protein Degradation: Analysis by SDS Gel Electrophoresis
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