Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture-Reference-Cited by-同舟云学术

Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture

Published:2000-09 Issue:1 Volume:56 Page:1-6
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Garcı́a-Garrido J.A,Quiles-Zafra R,Tapiador J,Luque de Castro M.D

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Physical and chemical changes in different zones of normal and PSE dry-cured ham during processing;Arnau;Food Chemistry,1995

4. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months;Arnau;Journal of the Science of Food and Agriculture,1997

5. Fluorimetric assays for cathepsin B and cathepsin H with methylcoumarylamide substrates;Barret;Biochemical Journal,1980

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