Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins
Ryder, Kate, Ha, Minh, Bekhit, Alaa El-Din, Carne, AlanVolume:
172
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.09.061
Date:
April, 2015
File:
PDF, 2.03 MB
english, 2015