The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation.
Date
2004
Authors
Thomas AR
Gondoza H
Hoffman LC
Oostenhuizen V
Naude RJ
Journal Title
Journal ISSN
Volume Title
Publisher
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND,OXON, OX5 1GB
Abstract
Description
Agriwetenskappe
Veekundige Wetenskappe
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Keywords
Citation
Meat Science