Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
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DOI: 10.1016/j.meatsci.2018.10.007
Abstract: This work investigated protein oxidation, proteolysis and their interrelationship during the manufacturing process of low-sodium Chinese traditional bacon. The bacons were prepared by four different salting treatments: substituting sodium chloride (NaCl) using 0, 30, 50,… read more here.
Keywords: protein oxidation; proteolysis; oxidation; sodium chinese ... See more keywords