Tenderization of squid (Loligo vulgaris and Illex coindetii) with bromelain and a bovine spleen lysosomal-enriched extract

Author:

Melendo Jesús A,Beltrán José A,Roncalés Pedro

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Purification and characteristics of bromelain from Korean pineapple;Choi;Journal of the Korean Agricultural and Chemistry Society,1992

2. Guidelines to training a texture profile panel;Civille;Journal Texture Studies,1973

3. ISO (1983) Sensory Analysis Methodology: Triangular Test, 4120–1983. International Organization for Standardization, Geneva.

4. Texture of cooked mantle of squid Illex argenticus as influenced by specimen characteristics and treatments;Kolodziejska;Journal of Food Science,1987

5. Effect of squid liver extract on proteins and on the texture of cooked squid mantle muscle;Kolodziejska;Journal of Food Biochemistry,1992

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