Blar i Department of Mathematics and Natural Sciences på emneord "Cathepsin B"
Viser treff 1-1 av 1
-
The effect of proteolytic lysosomal enzymes and cathepsin B on collagen and connective tissue denaturation during long time low temperature cooking
(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 ...