Enzymes in Meat Processing

Raija Lantto; Kristiina Kruus; Eero Puolanne; Kaisu Honkapää; Katariina Roininen; Johanna Buchert

doi:10.1002/9781444309935.ch12

Enzymes in Meat Processing

Raija Lantto^*, Kristiina Kruus, Eero Puolanne, Kaisu Honkapää, Katariina Roininen, Johanna Buchert

^*Tämän työn vastaava kirjoittaja

Ei julkaistu Aalto-yliopiston affiliaatiolla

Tutkimustuotos: Artikkeli kirjassa/konferenssijulkaisussa › Chapter › Scientific › vertaisarvioitu

14 Sitaatiot (Scopus)

Alkuperäiskieli	Englanti
Otsikko	Enzymes in Food Technology
Alaotsikko	Second Edition
Kustantaja	Wiley-Blackwell
Sivut	264-291
Sivumäärä	28
ISBN (elektroninen)	9781444309935
ISBN (painettu)	9781405183666
DOI - pysyväislinkit	https://doi.org/10.1002/9781444309935.ch12
Tila	Julkaistu - 22 syysk. 2009
OKM-julkaisutyyppi	A3 Kirjan osa tai toinen tutkimuskirja

Pääsy asiakirjaan

10.1002/9781444309935.ch12

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Link to publication in Scopus

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title = "Enzymes in Meat Processing",

keywords = "Cathepsins degrading myofibrillar components, Consumer demands for high quality and moderate price meat products, Enzymatic methods and adding value to lower quality meat piece, Enzymes in meat processing, Factors in meat processing, Factors influencing meat flavour and good-quality meat products, Novel meat tenderizing proteases - plant and microbial origin, Structure engineering by cross-linking enzymes, Water binding - technological property in meat and meat products",

author = "Raija Lantto and Kristiina Kruus and Eero Puolanne and Kaisu Honkap{\"a}{\"a} and Katariina Roininen and Johanna Buchert",

year = "2009",

month = sep,

day = "22",

doi = "10.1002/9781444309935.ch12",

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isbn = "9781405183666",

pages = "264--291",

booktitle = "Enzymes in Food Technology",

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TY - CHAP

T1 - Enzymes in Meat Processing

AU - Lantto, Raija

AU - Kruus, Kristiina

AU - Puolanne, Eero

AU - Honkapää, Kaisu

AU - Roininen, Katariina

AU - Buchert, Johanna

PY - 2009/9/22

Y1 - 2009/9/22

KW - Cathepsins degrading myofibrillar components

KW - Consumer demands for high quality and moderate price meat products

KW - Enzymatic methods and adding value to lower quality meat piece

KW - Enzymes in meat processing

KW - Factors in meat processing

KW - Factors influencing meat flavour and good-quality meat products

KW - Novel meat tenderizing proteases - plant and microbial origin

KW - Structure engineering by cross-linking enzymes

KW - Water binding - technological property in meat and meat products

UR - http://www.scopus.com/inward/record.url?scp=84862556094&partnerID=8YFLogxK

U2 - 10.1002/9781444309935.ch12

DO - 10.1002/9781444309935.ch12

M3 - Chapter

AN - SCOPUS:84862556094

SN - 9781405183666

SP - 264

EP - 291

BT - Enzymes in Food Technology

PB - Wiley-Blackwell

ER -