Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

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https://hal.uca.fr/hal-02097507
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Submitted on : Friday, April 12, 2019 - 9:35:33 AM
Last modification on : Friday, February 28, 2020 - 2:56:31 PM

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Rami Harkouss, Hassan Safa, Philippe Gatellier, André Lebert, Pierre-Sylvain Mirade. Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content. Food Chemistry, Elsevier, 2014, 151, pp.7-14. ⟨10.1016/j.foodchem.2013.10.164⟩. ⟨hal-02097507⟩

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