Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
- Authors:
- Beldarrain, LR; Sentandreu, E; Aldai, N; Sentandreu, MA
- Year:
- 2022
- Journal:
- Meat Science
- Volume:
- 188:108804
- ISBN/ISSN:
- 0309-1740
- DOI:
- 10.1016/j.meatsci.2022.108804