Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle

F.P van Jaarsveld, R.J Naude, W Oelofsen

Open source

DOI: 10.1016/s0309-1740(98)00033-3
Published: 1998-10
Container: Meat Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0309-1740-98-00033-3,
  title = {Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle},
  author = {F.P van Jaarsveld and R.J Naude and W Oelofsen},
  year = {1998},
  journal = {Meat Science},
  doi = {10.1016/s0309-1740(98)00033-3},
  url = {https://doi.org/10.1016/s0309-1740(98)00033-3}
}

RIS

TY  - JOUR
TI  - Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle
AU  - F.P van Jaarsveld
AU  - R.J Naude
AU  - W Oelofsen
PY  - 1998
JO  - Meat Science
DO  - 10.1016/s0309-1740(98)00033-3
UR  - https://doi.org/10.1016/s0309-1740(98)00033-3
ER  -

APA

Jaarsveld, F. V., Naude, R., & Oelofsen, W. (1998). Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle. Meat Science. https://doi.org/10.1016/s0309-1740(98)00033-3

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crossref · retrieved 2026-09-26T01:03:19.702Z