Effect of various protease inhibitors on heat-induced...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

Takahashi, Kigen, Kurose, Koichi, Okazaki, Emiko, Osako, Kazufumi
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.022
Date:
May, 2016
File:
PDF, 846 KB
english, 2016
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