Effect of curing salt and phosphate on the activity of porcine muscle proteases-Reference-Cited by-同舟云学术

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Effect of curing salt and phosphate on the activity of porcine muscle proteases

Published:1989-01 Issue:4 Volume:25 Page:241-249
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sárraga Carmen,Gil Marta,Arnau Jacint,Monfort Josep M.,Cussó Roser

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN

2. Method No. 24.010;Association of Official Analytical Chemists,1980

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