Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species

✍ Scribed by Yaqin HU; Katsuji MORIOKA; Yoshiaki ITOH

• Book ID: 108993856
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 129 KB
• Volume: 74
• Category: Article
• ISSN: 0919-9268
• DOI: 10.1111/j.1444-2906.2008.01578.x