Role of muscle endopeptidases and their inhibitors in meat tenderness

• Autores: A. Ouali, Miguel Ángel Sentandreu Vicente, G. Coulis
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 13, Nº. 12, 2002, págs. 398-419
• Idioma: inglés
• Texto completo no disponible (Saber más ...)