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The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning

Xuan Li1, Yangying Sun1, Daodong Pan1

  • 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.

Food Research International (Ottawa, Ont.)
|December 3, 2017
PubMed

Keywords:
CaCl(2)DepolymerizationF-actinG-actinTenderizationTropomodulins

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