Influence of chilling temperature of different quality groups of pork on cathepsins D and B + L activity and on actomyosin complex protein structure state

Influence of chilling temperature of different quality groups of pork on cathepsins D and B + L activity and on actomyosin complex protein structure state
M.A. Borisova, A.B. Lisitsyn, G.E. Limonov, R.A. Khromova and B.Z. Krakova