Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. [electronic resource]

By: Contributor(s): Producer: 20140103Description: 675-9 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 141
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

There are no comments on this title.

to post a comment.