Examination of cathepsins B, D, H and L activities in dry-cured hams
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Proteinases and Their Inhibitors;Barrett,1981
2. THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINS
3. Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures
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