EFFECT OF CURING AGENTS, PH AND TEMPERATURE ON ACTIVITY OF PORCINE MUSCLE CATHEPSINS

被引：16

作者：

DENG, JC ^{[1
]}

LILLARD, DA ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30601

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01410.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：299 / 302

页数：4

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