The effects of the calpain proteolytic system on meat tenderisation rates in different ovine skeletal muscles
K. Singh, P.M. Dobbie, N.J. Simmons, D. Duganzich and J.J. Bass
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effects of the calpain proteolytic system on meat tenderisation rates in different ovine skeletal muscles
K. Singh, P.M. Dobbie, N.J. Simmons, D. Duganzich and J.J. Bass