SQUID PROTEIN ISOLATE - EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS

被引：14

作者：

KAHN, LN ^{[1
]}

BERK, Z ^{[1
]}

PARISER, ER ^{[1
]}

GOLDBLITH, SA ^{[1
]}

FLINK, JM ^{[1
]}

机构：

[1] MIT, DEPT NUTR & FOOD SCI, CAMBRIDGE, MA 02139 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02956.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：592 / 595

页数：4

共 12 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

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

[3]

LEE CM, 1970, THESIS U GEORGIA

[4]

MATSUMOTO J, 1958, 20 TOK REG FISH RES, P65

[5]

MEADE TL, 1971, CRC CRITICAL REV FOO, V2, P1

[6] SOME FACTORS INFLUENCING PRODUCTION OF PROTEIN ISOLATES FROM WHOLE FISH [J].

MEINKE, WW ;

MATTIL, KF ;

RAHMAN, MA .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :195-&

[7] PHOSPHATE COMPLEXES OF SOLUBLE FISH PROTEINS - THEIR FORMATION AND POSSIBLE USES [J].

SPINELLI, J ;

KOURY, B .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) :284-&

[8] APPROACHES TO UTILIZATION OF FISH FOR PREPARATION OF PROTEIN ISOLATES - ENZYMIC MODIFICATIONS OF MYOFIBRILLAR FISH PROTEINS [J].

SPINELLI, J ;

MILLER, R ;

KOURY, B .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :604-&

[9]

TANNENBAUM SR, 1970, FOOD TECHNOL-CHICAGO, V24, P604

[10]

TANNENBAUM SR, 1970, FOOD TECHNOL-CHICAGO, V24, P607

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