TY  - RPRT
TI  - Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.
AU  - L J Rowe
AU  - K R Maddock
AU  - S M Lonergan
AU  - E Huff-Lonergan
PY  - 2004
DO  - 10.2527/2004.82113254x
UR  - https://pubmed.ncbi.nlm.nih.gov/15542472/
ID  - 15542472
ER  -