Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork

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Dominguez-Hernandez , E & Ertbjerg , P 2021 , ' Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork ' , Meat Science , vol. 175 , 108454 . https://doi.org/10.1016/j.meatsci.2021.108454

Title: Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork
Author: Dominguez-Hernandez, Elisa; Ertbjerg, Per
Contributor organization: Department of Food and Nutrition
Meat Science and Technology
Date: 2021-05-21
Language: eng
Belongs to series: Meat Science
ISSN: 0309-1740
DOI: https://doi.org/10.1016/j.meatsci.2021.108454
URI: http://hdl.handle.net/10138/340218
Subject: 416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: publishedVersion


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