Proteolysis and cathepsin activities in the processing of dry-cured duck

Poultry Science - Tập 93 - Trang 687-694 - 2014
D.Y. Wang1,2, M.H. Zhang2, H. Bian2, H. Dong2, W.M. Xu2, X.L. Xu1, Y.Z. Zhu2, F. Liu2, Z.M. Geng2, G.H. Zhou1, P. Wang1
1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, 210095, P. R. China
2Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, P. R. China

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