Glycogen phosphorylase: a possible mechanism for the pH increase in High Pressure processed bull meat
J. D. Morton, H. Y. Y. Lee, G. Pearson and R. Bickerstaffe
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Glycogen phosphorylase: a possible mechanism for the pH increase in High Pressure processed bull meat
J. D. Morton, H. Y. Y. Lee, G. Pearson and R. Bickerstaffe