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Meat tenderization by proteolytic enzymes after osmotic dehydration

2000113 citationsJournal Article

Authors

Gerelt Borjigin · Niigata College of Technology

Yoshiho Ikeuchi · University of Niigata Prefecture

Akira Suzuki · University of Niigata Prefecture

Topics & Keywords

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Insect Utilization and Effects

Publication Details

Published in: Meat Science

Volume 56, Issue 3, pp. 311-318

DOI: 10.1016/s0309-1740(00)00060-7

Field-Weighted Citation Impact: 2.92

Meat tenderization by proteolytic enzymes after osmotic dehydration | Researchclopedia