Isolation and characteristics of a porcine muscle cysteine proteinase inhibitory fraction
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905439709549922
Reference39 articles.
1. Cystatin, a protein inhibitor of cysteine proteinases. Improved purification from egg white, characterization, and detection in chicken serum
2. The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams
3. The Composition of White Film and White Crystals Found in Dry-Cured Hams
4. Purification process to obtain cathepsin D, B and L suitable to be used in food industry
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