An Optimum Protease for the Hydrolysis of the Residue Left after High Pressure Cooking of Chicken Bone
XIE Zheng-jun1,2，LIU Yan2，SHEN Jing2，CHI Mei-ling2，JIN Zheng-yu1,2
FOOD SCIENCE . 2010, (15): 64 -67 .  DOI: 10.7506/spkx1002-6630-201015014