Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization

✍ Scribed by K. Takahashi

• Book ID: 119161038
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 343 KB
• Volume: 74
• Category: Article
• ISSN: 0300-9084
• DOI: 10.1016/0300-9084(92)90123-v