Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization (Q36234391)
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scientific article published on March 1, 1992
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization |
scientific article published on March 1, 1992 |
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Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization (English)
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1 March 1992
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74
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3
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247-250
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