| 000 | 01310 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250516154944.0 | ||
| 264 | 0 | _c20140103 | |
| 008 | 201401s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2013.04.034 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWang, Daoying | |
| 245 | 0 | 0 |
_aChanges in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. _h[electronic resource] |
| 260 |
_bFood chemistry _cNov 2013 |
||
| 300 |
_a675-9 p. _bdigital |
||
| 500 | _aPublication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aActomyosin _xchemistry |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCathepsin B _xanalysis |
| 650 | 0 | 4 |
_aCathepsin D _xanalysis |
| 650 | 0 | 4 |
_aCathepsin L _xanalysis |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 | _aDucks |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aDong, Han | |
| 700 | 1 | _aZhang, Muhan | |
| 700 | 1 | _aLiu, Fang | |
| 700 | 1 | _aBian, Huan | |
| 700 | 1 | _aZhu, Yongzhi | |
| 700 | 1 | _aXu, Weimin | |
| 773 | 0 |
_tFood chemistry _gvol. 141 _gno. 2 _gp. 675-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2013.04.034 _zAvailable from publisher's website |
| 999 |
_c22856972 _d22856972 |
||