High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation
Year of publication
2012
Authors
Grossi, Alberto; Gkarane, Vasliki; Otte, Jeanette A.; Ertbjerg, Per; Orlien, Vibeke
Organizations and authors
University of Helsinki
Ertbjerg Per
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal/Series
Parent publication name
Volume
134
Pages
1556-1563
ISSN
Publication forum
Open access
Open access in the publisher’s service
No information
Self-archived
Unknown
Other information
Fields of science
Other agricultural sciences
Publication country
Netherlands
Internationality of the publisher
International
Language
English
International co-publication
Yes
Co-publication with a company
Unknown
DOI
10.1016/j.foodchem.2012.03.089
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes