The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation.

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dc.contributor.authorThomas AR
dc.contributor.authorGondoza H
dc.contributor.authorHoffman LC
dc.contributor.authorOostenhuizen V
dc.contributor.authorNaude RJ
dc.date.accessioned2013-01-23T14:10:58Z
dc.date.available2013-01-23T14:10:58Z
dc.date.issued2004
dc.descriptionAgriwetenskappe
dc.descriptionVeekundige Wetenskappe
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationMeat Science
dc.identifier.urihttp://hdl.handle.net/10019.1/78389
dc.publisherELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND,OXON, OX5 1GB
dc.titleThe roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation.
dc.typeJournal Articles (subsidised)
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