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：
引用
收藏
页码：1 / 18
页数：18
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