Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging
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Published:2003-11
Issue:9
Volume:68
Page:2623-2629
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
SHIMADA K.,TAKAHASHI K.
Cited by
4 articles.
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