| 肉类嫩化酶的研究现状 |
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| 引用本文： | 王利民. 肉类嫩化酶的研究现状[J]. 农产品加工．学刊, 2008, 0(6): 34-35 |
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| 作者姓名： | 王利民 |
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| 作者单位： | 呼和浩特职业学院,内蒙古,呼和浩特,010051 |
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| 摘 要： | 嫩度是肉的主要食用品质,在查阅大量资料的基础上,综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
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| 关 键 词： | 肉 嫩度 嫩化酶 |
The Present Research Situation of the Tenderizing Enzyme of Meat |
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| Wang Liming. The Present Research Situation of the Tenderizing Enzyme of Meat[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(6): 34-35 |
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| Authors: | Wang Liming |
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| Affiliation: | Wang Liming(Hohhot Vocational College,Hohhot,Inner Monglia 010051,China) |
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| Abstract: | The tenderness is the main edible quality of the meat,this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers. |
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| Keywords: | meat tenderness tenderizing enzyme |
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