Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine

European Food Research and Technology

Volumn 238, Issue 3, 2014, Pages 387-396

  Ahhmed, Abdulatef Mrghni ^a,b   Kaneko, Gen ^a   Ushio, Hideki ^a   Karaman, Safa ^b   Inomata, Tomo ^c   Sakata, Ryoichi ^c   Yetim, Hasan ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b ERCIYES UNIVERSITY   (Turkey)

^c AZABU UNIVERSITY   (Japan)

Author keywords

Bioactive peptides; Cured meat; M. Cutaneous omo brachialis; Physicochemical properties; Protein degradation

Indexed keywords

EID: 84894290984     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2109-4     Document Type: Article

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