Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology

Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Kurozawa, L. E.
Otros Autores:	Park, K. J., Hubinger, M. D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 5 (2008), p. C405-C412
Materias:	Alimentos Carne de pollo Hidrólisis enzimática
Publicación relacionada:	Contenido en: Journal of food science

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