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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots
ABSTRACT: Meat tenderness is the most important criterion in food quality because it strongly influences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this stu...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316877/ https://ncbi.nlm.nih.gov/pubmed/32612298 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04317-5 |
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