C: Food Chemistry
Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins
Version of Record online: 16 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages C170–C177, February 2013
How to Cite
Ha, M., Bekhit, A. E.-D., Carne, A. and Hopkins, D. L. (2013), Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins. Journal of Food Science, 78: C170–C177. doi: 10.1111/1750-3841.12027
- Issue online: 6 FEB 2013
- Version of Record online: 16 JAN 2013
- Manuscript Accepted: 24 NOV 2012
- Manuscript Received: 20 AUG 2012
- Meat and Livestock Australia
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