DEVELOPMENT OF A PROCESS FOR PREPARING A FISH PROTEIN CONCENTRATE WITH REHYDRATION AND EMULSIFYING CAPACITIES

被引：20

作者：

COBB, BF

HYDER, K

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：743 / &

共 29 条

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ODENSE, PH .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1968, 25 (04) :805-&

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[8]

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[9]

Finch R., 1970, CRC Critical Reviews in Food Technology, V1, P519

[10]

HILL ROBERT L., 1965, ADVANCE PROTEIN CHEM, V20, P37, DOI 10.1016/S0065-3233(08)60388-5