Exogenous Proteases for Meat Tenderization
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.623247
Reference173 articles.
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4. Cystatin, a protein inhibitor of cysteine proteinases. Improved purification from egg white, characterization, and detection in chicken serum
5. Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness
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