PROTEIN-CONCENTRATE FROM WASTE CATFISH AND ITS QUALITY IMPROVEMENT BY ENZYME

被引：0

作者：

DAS, K ^{[1
]}

SHUKRI, NA ^{[1
]}

ALNASIRI, SK ^{[1
]}

机构：

[1] UNIV BASRAH,DEPT FOOD & DAIRY TECHNOL,BASRAH,IRAQ

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1979年 / 16卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：58 / 61

页数：4

共 12 条

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[5]

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[7] EFFECT OF MOISTURE, CARBOHYDRATE AND ATMOSPHERE ON FUNCTIONAL STABILITY OF FISH PROTEIN ISOLATES [J].

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[8]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[9] APPROACHES TO UTILIZATION OF FISH FOR PREPARATION OF PROTEIN ISOLATES - ISOLATION AND PROPERTIES OF MYOFIBRILLAR AND SARCOPLASMIC FISH PROTEINS [J].

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[10]

SPINELLI J, 1973, FAO TECHNICAL C FISH

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