CONDITIONING OF MEAT FROM DIFFERENT SPECIES - RELATIONSHIP BETWEEN TENDERIZING AND THE LEVELS OF CATHEPSIN-B, CATHEPSIN-L, CALPAIN-I, CALPAIN-II AND BETA-GLUCURONIDASE

被引：99

作者：

ETHERINGTON, DJ

TAYLOR, MAJ

DRANSFIELD, E

机构：

来源：

MEAT SCIENCE | 1987年 / 20卷 / 01期

关键词：

D O I：

10.1016/0309-1740(87)90046-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：1 / 18

页数：18

相关论文

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