Artificial meat tenderization using plant cysteine proteases
Mohammed Gagaoua, Amira Leila Dib, Nedjoua Lakhdara, Melisa Lamri, Cristina Botineştean, José M. Lorenzo
Topics & Concepts
ProteasesPalatabilityFood scienceMeat packing industryBiotechnologyBusinessChemistryBiologyBiochemistryEnzymeProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth