Biochemical and structural mechanisms involved in rabbit meat ageing as assessed by the use of peptidase (EC 3.4) inhibitors
J.A.M. Prates, F.J.G. Costa, A.M.R. Ribeiro and A.A.D. Correia
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Biochemical and structural mechanisms involved in rabbit meat ageing as assessed by the use of peptidase (EC 3.4) inhibitors
J.A.M. Prates, F.J.G. Costa, A.M.R. Ribeiro and A.A.D. Correia