TENDERNESS OF FREEZE-DRIED CHICKEN TREATED WITH PROTEOLYTIC ENZYMES

被引:2
作者
DAWSON, LE
WELLS, GH
机构
关键词
D O I
10.3382/ps.0480064
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
[No abstract available]
引用
收藏
页码:64 / &
相关论文
共 22 条
[1]  
AUERBACH E, 1954, FOOD RES, V19, P557
[2]  
AUERBACH E, 1960, MEAT PRESERVATION DE, P295
[3]  
COLOWICK SP, 1955, METHOD ENZYMOL, V1, P138
[4]  
DEATHERAGE FE, 1959, A316 QUART FOOD CONT
[5]   FACTORS AFFECTING ENZYMATIC SOLUBILIZATION OF BEEF PROTEINS [J].
ELGHARBAWI, M ;
WHITAKER, JR .
JOURNAL OF FOOD SCIENCE, 1963, 28 (02) :168-+
[6]  
FREEMAN WH, 1960, MEAT PRESERVATION ED, P295
[7]   PREPARATION OF BUFFERS FOR USE IN ENZYME STUDIES [J].
GOMORI, G .
METHODS IN ENZYMOLOGY, 1955, 1 :138-146
[8]  
KIMMEL JR, 1957, ADV ENZYMOL REL S BI, V19, P267
[9]  
NORD FE, 1957, ADVANCES ENZYMOLO ED, V1, P267
[10]  
NORMAN W, 1963, 15 P RES C AM MEAT I, P18