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

in 63rd International Congress of Meat Science and Technology
Autor:innen:
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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Art:
Kapitel
Seiten:
320–322
DOI:
https://doi.org/10.3920/9789086868605_137

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