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      The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

      Meat science
      Elsevier BV

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          Journal
          10.1016/j.meatsci.2011.12.005
          22226362
          https://www.elsevier.com/tdm/userlicense/1.0/

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