Study on proteolysis during processing of dry-cured mutton ham

MA Yan-mei; LU Shi-ling; LI Kai-xong; JIANG Cai-hong; PENG Xiao-li; PEI Long-ying; WANG Yu-hong; CHU Xiao-hong

doi:10.13995/j.cnki.11-1802/ts.2014.04.044

MA Yan-mei, LU Shi-ling, LI Kai-xong, JIANG Cai-hong, PENG Xiao-li, PEI Long-ying, WANG Yu-hong, CHU Xiao-hong

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (04) : 238-242.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (04) : 238-242. DOI: 10.13995/j.cnki.11-1802/ts.2014.04.044

Food and Fermentation Industries

Study on proteolysis during processing of dry-cured mutton ham

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(04): 238-242 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.044

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