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Publications by Rune Rødbotten
Can Postmortem Proteolysis Explain Tenderness Differences in Various Bovine Muscles?
Meat Science
Food Science
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Proteolysis of Specific Muscle Structural Proteins by Mu-Calpain at Low pH and Temperature Is Similar to Degradation in Postmortem Bovine Muscle.
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Gender Differences in Research Areas, Methods and Topics: Can People and Thing Orientations Explain the Results?
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