Pork meat quality affects peptide and amino acid profiles during the ageing process

Meat Science

Volumn 58, Issue 2, 2001, Pages 197-206

  Moya, V J ^a   Flores, M ^a   Aristoy, M C ^a   Toldra F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ageing; Amino acid; Meat quality; Peptide; Pork

Indexed keywords

EID: 0035609776     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00152-2     Document Type: Article

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