The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation

Author: Thomas A.R.   Gondoza H.   Hoffman L.C.   Oosthuizen V.   Naude R.J.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.67, Iss.1, 2004-05, pp. : 113-120

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