Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

  1. Melendo, J.A.
  2. Beltrán, J.A.
  3. Jaime, I.
  4. Sancho, R.
  5. Roncalés, P.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1996

Volumen: 57

Número: 3

Pages: 429-433

Type: Article

DOI: 10.1016/0308-8146(95)00247-2 GOOGLE SCHOLAR
La source de données: Scopus