Proteolysis and tenderness in duck breast muscles as affected by tumbling with calcium chloride and post-mortem time
碩士 === 東海大學 === 食品科學系 === 90 === Abstrate The purpose of this research is to investigate changes in pH, calpain and calpastatin activity, tenderness(water-holding capacity, myofibrillar fragmentation index(MFI), cooking loss, shear stress value)and SDS-PAGE electrophoresis and...
Main Authors: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2002
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Online Access: | http://ndltd.ncl.edu.tw/handle/51395831263115212531 |