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Meat Science|November 9, 2011
Meat tenderization by proteolytic enzymes after osmotic dehydrationB Gerelt, Y Ikeuchi, A Suzuki
Meat Science|November 9, 2011
Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calciumB Gerelt, H Rusman, T Nishiumi, et al.
Meat Science|November 9, 2011
Meat tenderization by calcium chloride after osmotic dehydrationB Gerelt, Y Ikeuchi, T Nishiumi, et al.
Meat Science|November 9, 2011
Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatmentT Kubo, B Gerelt, G D Han, et al.
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