The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

Published 2016 View Full Article

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Title
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
Authors
Keywords
Dry sausage, Bacterial fermentation, Sarcoplasmic proteins, Myofibrillar proteins, Protein hydrolysis, Protein oxidation
Journal
MEAT SCIENCE
Volume 121, Issue -, Pages 196-206
Publisher
Elsevier BV
Online
2016-06-22
DOI
10.1016/j.meatsci.2016.06.012

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