Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham-Reference-Cited by-同舟云学术

Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

Published:2019-03 Issue: Volume:101 Page:76-82
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Chang-Yu,Pan Dao-Dong,Bai Yun,Li Chun-Bao,Xu Xing-Lian,Zhou Guang-Hong^ORCID,Cao Jin-Xuan

Funder

National Key Research Program of China

Modern Agricultural Technical System Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

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3. Dry‐cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer;Bajd;Magnetic Resonance in Chemistry Mrc,2016

4. [41] Cathepsin B, cathepsin H, and cathepsin L;Barrett;Methods in Enzymology,1981

5. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content;Benedini;Meat Science,2012

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