Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature

✍ Scribed by G.M. Zhao; G.H. Zhou; Y.L. Wang; X.L. Xu; Y.J. Huan; J.Q. Wu

• Book ID: 116736523
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 190 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.02.004