Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins

International Journal of Food Microbiology

Volumn 89, Issue 2-3, 2003, Pages 155-161

  Benito, María J ^a   Córdoba, Juan J ^a   Alonso, Mercedes ^a   Asensio, Miguel A ^a   Núñez, Félix ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured meat products; Penicillium chrysogenum; Proteolysis

Indexed keywords

ACTININ; ALANINE; AMINO ACID; HYDROLASE; LYSINE; META TYROSINE; MUSCLE PROTEIN;

ARTICLE; BIOASSAY; CULTURE MEDIUM; FLAVOR; FUNGAL STRAIN; HYDROLYSIS; MEAT; MOULD; NONHUMAN; PENICILLIUM CHRYSOGENUM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SWINE; TISSUE HOMOGENATE;

PENICILLIUM; PENICILLIUM CHRYSOGENUM;

EID: 0242457308     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00117-X     Document Type: Article

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