Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

By Benjakul S.   Visessanguan W.   Tueksuban J.  

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 535-544

Elsevier

Access to resources Recommend Favorite

Effect of muscle type on the rate of post-mortem proteolysis in pigs

By Christensen M.   Henckel P.   Purslow P.P.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 595-601

Elsevier

Access to resources Recommend Favorite

In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L

By Ladrat C.   Verrez-Bagnis V.   Noel J.   Fleurence J.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 517-525

Elsevier

Access to resources Recommend Favorite

Free amino acids and proteolysis involved in 'salchichon' processing

By Beriain M.J.   Lizaso G.   Chasco J.  

Food Control, Vol. 11, Iss. 1, 2000-02 ,pp. : 41-47

Elsevier

Access to resources Recommend Favorite

Proteolysis of bovine F-actin by cathepsin B

By Hughes M.C.   O'Neill E.E.   McSweeney P.L.H.   Healy A.  

Food Chemistry, Vol. 64, Iss. 4, 1999-03 ,pp. : 525-530

Elsevier

Access to resources Recommend Favorite