Blar i UiS Brage på forfatter "Solvig, Hanne"
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The effect of proteolytic lysosomal enzymes and cathepsin B on collagen and connective tissue denaturation during long time low temperature cooking
Solvig, Hanne (Master thesis, 2014-06-10)Low temperature long time (LTLT) cooking it has been seen to improve the palatability of meat by improving tenderness and juiciness as well as retaining a relatively pink colour in the meat. An important contributing factor ...