Proteolysis in pork loins during superchilling and regular chilling storage

Luigi Pomponio, Christian Bukh, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{f7f5236ffad34e939a5576404c9a93d0,

title = "Proteolysis in pork loins during superchilling and regular chilling storage",

keywords = "Superchilling, Refrigeration, Free amino acids, SDS-PAGE, Calpains, Cathepsins",

author = "Luigi Pomponio and Christian Bukh and {Ruiz Carrascal}, Jorge",

year = "2018",

doi = "10.1016/j.meatsci.2018.03.022",

language = "English",

volume = "141",

pages = "57--65",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

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 -