Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
Fangda Sun, Hui Wang, Qian Liu, Xiufang Xia, Qian Chen, Baohua Kong
Topics & Concepts
Staphylococcus xylosusProteolysisChemistryProteaseFood scienceFlavorBiochemistryEnzymeBiologyBacteriaStaphylococcusStaphylococcus aureusGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology