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Effects of High Pressure on Cathepsin D and L Activities in Duck Meat during Refrigerated Storage

by Ya-Chien Jao, Wen-Ning Yang and Meng-Jen Tsai

Journal of Food and Nutrition Research. 2024, 12(1), 49-54. DOI: 10.12691/jfnr-12-1-6
Pub. Date: January 24, 2024Views: 4151 Downloads: 4773Like: 0

high pressure processing tenderization protease activity duck meat refrigerated storage

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