The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60-193 MPa. did not change significantly the a... https://www.olorunssports.shop/product-category/shark7s/
Shark7s
Internet - 1 hour 20 minutes ago mmepxselo6ygyoWeb Directory Categories
Web Directory Search
New Site Listings