Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
- Egileak:
- Beldarrain, LR; Sentandreu, E; Aldai, N; Sentandreu, MA
- Urtea:
- 2022
- Aldizkaria:
- Meat Science
- Liburukia:
- 188:108804
- ISBN/ISSN:
- 0309-1740
- DOI:
- 10.1016/j.meatsci.2022.108804