Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism

标题
Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 1738-1744
出版商
Elsevier BV
发表日期
2012-04-05
DOI
10.1016/j.foodchem.2012.03.118

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