Effect of curing salt and phosphate on the activity of porcine muscle proteases

Meat Science - Tập 25 - Trang 241-249 - 1989
Carmen Sárraga1, Marta Gil1, Jacint Arnau1, Josep M. Monfort1
1Institut de Recerca i Tecnologia Agroalimentàres (IRTA), Unitat de Biotecnologia, Centre de Tecnologia de la Carn, Monells, Girona, Spain

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