CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY-STYLE HAMS AS INFLUENCED BY PRE-CURING TREATMENT-Reference-Cited by-同舟云学术

CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY-STYLE HAMS AS INFLUENCED BY PRE-CURING TREATMENT

Published:1974-05 Issue:3 Volume:39 Page:511-515
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MELO T. S.,BLUMER T. N.,SWAISGOOD H. E.,MONROE R. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02936.x/fullpdf

Reference29 articles.

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

2. T.N. Blumer, 1954 . Chemical compounds associated with aged ham flavor . Ph.D. thesis , Michigan State University. East Lansing. University Microfilms. Ann Arbor. Mich.

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