Open AccessOxidative environments decrease tenderization of beef steaks through inactivation of calpain
Author(s) -
Laura Joan Rowe
Publication year - 2020
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20201118-273
Subject(s) - food science , chemistry , vitamin e , longissimus dorsi , vitamin , palatability , zoology , irradiation , antioxidant , biochemistry , biology , physics , nuclear physics