Small heat shock proteins and their role in meat tenderness: A review
Authors:
- M.M. FaroukMFM.M. Farouk
- E. WiklundEWE. Wiklund
- O.A. YoungOYO.A. Young
- 1 January 2014
- journal article
- review article
- Published by Elsevier in Meat Science
- Vol. 96 (1) , 26-40
Abstract
No abstract availableKeywords
Funding Information
- New Zealand Ministry of Science and Innovation (C10X0708)
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