Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

Author: Melendo J.A.   Beltran J.A.   Jaime I.   Sancho R.   Roncales P.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.57, Iss.3, 1996-11, pp. : 429-433

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Abstract