The preservative action of protein hydrolysates from legume seed waste on fresh meat steak at 4 c: limiting unwanted microbial and chemical fluctuations

HIGHLIGHTS

• who: Eman T. Abou Sayed-Ahmed et al. from the Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt Rabigh, Saudi Arabia have published the research work: The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 C: Limiting Unwanted Microbial and Chemical Fluctuations, in the Journal: Polymers 2022, 14, 3188. of /2022/
• what: The authors explored novel pepsin protein hydrolysates from cluster bean and common red bean wastes (CBH and RCH) which have not been used in previous studies-that were chemically characterized by SDS-PAGE . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.