Impact of proteolysis on pH decline and water-holding capacity of fresh pork | Zendy

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Impact of proteolysis on pH decline and water-holding capacity of fresh pork

Author(s) -

Abby Lea Ostendorf

Publication year - 2020

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31274/rtd-20200817-16

Subject(s) - proteolysis , water holding capacity , food science , chemistry , business , biochemistry , enzyme

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