Proteolysis in pork loins during superchilling and regular chilling storage
Research output: Contribution to journal › Journal article › Research › peer-review
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Proteolysis in pork loins during superchilling and regular chilling storage. / Pomponio, Luigi; Bukh, Christian; Ruiz Carrascal, Jorge.
In: Meat Science, Vol. 141, 2018, p. 57-65.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Proteolysis in pork loins during superchilling and regular chilling storage
AU - Pomponio, Luigi
AU - Bukh, Christian
AU - Ruiz Carrascal, Jorge
PY - 2018
Y1 - 2018
KW - Superchilling
KW - Refrigeration
KW - Free amino acids
KW - SDS-PAGE
KW - Calpains
KW - Cathepsins
U2 - 10.1016/j.meatsci.2018.03.022
DO - 10.1016/j.meatsci.2018.03.022
M3 - Journal article
C2 - 29605744
VL - 141
SP - 57
EP - 65
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
ID: 196436112