Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.

@article{Claeys2004QuantificationOF,
  title={Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.},
  author={Erik Claeys and Stefaan De Smet and An Balcaen and Katleen Raes and Dani{\"e}l Demeyer},
  journal={Meat science},
  year={2004},
  volume={67 2},
  pages={
          281-8
        }
}
Small peptides (<5kDa) found in ready-to-eat beef meat.
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