[Assailability in vitro by proteolytic enzymes of meat and fish proteins after ultra-high-frequency (UHF) heating].
D000818:Animals; D002417:Cattle; D003296:Cooking; D004044:Dietary Proteins; D005396:Fish Products; D005399:Fishes; D005514:Food Irradiation; D007700:Kinetics; D008460:Meat; D008872:Microwaves; D010434:Pepsin A; D011830:Radiation Effects; D014357:Trypsin
D004044:Dietary Proteins; D014357:Trypsin; D010434:Pepsin A
Izuchenie atakuemosti in vitro proteoliticheskimi fermentami belkov miasa i ryby posle ikh svervysokochastotnogo nagrevaniia.