Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins Influencia de algunas proteasas comerciales y preparados enzimáticos en la solubilización hidrolitica de las proteínas de la carne de pollo separada mecánicamente

Food Science and Technology International

Volumn 6, Issue 4, 2000, Pages 301-306

  de Barros Soares, L H ^a   Marques, D Ney ^a   Albuquerque, P Melchionna ^a   Zachia Ayub M A ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

enzymes; hydrolysis; poultry meat; soluble proteins

Indexed keywords

EID: 0034335454     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600404     Document Type: Article

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