Effects of Calcium Chloride on Calpain and Myofibril Protein Degradation of Spent Hen Breast Meat

于63rd International Congress of Meat Science and Technology
著者：
J.C. Huang 1Department of Engineering, Nanjing Agricultural University, Nanjing 210095, China P.R.

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N. Mu 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; jchuang@njau.edu.cn

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J. Yang 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; jchuang@njau.edu.cn

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M. Huang 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; jchuang@njau.edu.cn

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X.L. Xu 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; jchuang@njau.edu.cn

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类型:
章节
Page Range:
320–322
DOI:
https://doi.org/10.3920/9789086868605_137

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