Concepedia
Meat Science · 1997 · 123 citations · 22 references
Food ChemistryEngineeringFood FermentationBiochemical EngineeringBiotechnologyProtein EngineeringFood EngineeringMicrobiologyFood ProcessingExogenous ProteasesFood TechnologyFood SafetyHealth Sciences
22
Cathepsin B, D, H and L activities in the processing of dry‐cured ham
Fidel Toldrá, Elías Rico, José Flores‐Rivera · Journal of the Science of Food and Agriculture · 1993 · 172 citations
Food Analysis, Protein Refolding, Enzymatic Modification +19
CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING
Noël Dierick, Philippe Vandekerckhove, O. DEMEYER · Journal of Food Science · 1974 · 141 citations
Nutrition, Starter Culture, In Vitro Fermentation +12
Accelerated cheese ripening with food grade proteinases
B. A. Law, ANNE S WIGMORE · Journal of Dairy Research · 1982 · 130 citations
Biosynthesis, Engineering, Neutral Proteinase Addition +14
Starter and protective cultures for meat and meat products
Rolf Geisen, Friedrich‐Karl Lücke, Lothar Kröckel · Die Fleischwirtschaft · 1992 · 106 citations
Meat Packaging, Food Microbiology, Microbiology +5
Activities of pork muscle proteases in model cured meat systems
Fidel Toldrá, El�as Rico · Biochimie · 1992 · 98 citations
Engineering, Biochemistry, Pork Muscle Proteases +7