Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology

Meat Science

Volumn 69, Issue 1, 2005, Pages 165-174

  Zhao, G M ^a   Zhou, G H ^a   Xu, X L ^a   Peng, Z Q ^a   Huan, Y J ^a   Jing, Z M ^b   Chen, M W ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Zhejiang Provincial Electric Power Company   (China)

Author keywords

Dipeptidyl peptidase; Dipeptidyl peptidase I; Dipeptidyl peptidase IV; Jinhua ham; Response surface methodology

Indexed keywords

DIPEPTIDYL PEPTIDASE; JINHUA HAM; RESPONSE SURFACE METHODOLOGY;

AMINO ACIDS; ENZYMES; FOOD PROCESSING; MUSCLE; PH EFFECTS; THERMAL EFFECTS;

MEATS;

SUS SCROFA;

EID: 5744236829     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.018     Document Type: Article

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