Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
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Title
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
Authors
Keywords
Genetics, Proteomics, Oxidation, Molecular, Cooking, Proteases, Nitrosative, High pressure processing, Connective tissue, Collagen
Journal
MEAT SCIENCE
Volume -, Issue -, Pages 108657
Publisher
Elsevier BV
Online
2021-08-14
DOI
10.1016/j.meatsci.2021.108657
References
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