Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

Published 2013 View Full Article

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Title
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 2, Pages 675-679
Publisher
Elsevier BV
Online
2013-04-19
DOI
10.1016/j.foodchem.2013.04.034

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