The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi

Published 2011 View Full Article

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Title
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 77, Issue 1, Pages C27-C32
Publisher
Wiley
Online
2011-11-02
DOI
10.1111/j.1750-3841.2011.02440.x
References
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