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Author: Mike Boland
2 Articles are founded.
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27
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https://doi.org/10.5851/kosfa.2021.e27
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21
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https://doi.org/10.5851/kosfa.2020.e21