Wang, Daoying <br/><br/>
Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.  [electronic resource] 

 -  Food chemistry  Nov 2013 
 - 675-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.04.034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Actomyosin--chemistry<br/>Animals<br/>Cathepsin B--analysis<br/>Cathepsin D--analysis<br/>Cathepsin L--analysis<br/>Cooking--methods<br/>Ducks<br/>Meat--analysis<br/>Muscle, Skeletal--chemistry<br/>Temperature