Effect of storage on lipids of fish protein concentrate
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference6 articles.
1. Medwadowski, B.F., J. Van der Veen and H.S. Olcott, J. Food Sci. 32:361–365 (1967).
2. Medwadowski, B., J. Van der Veen and H.S. Olcott, JAOCS 45:709–710 (1968).
3. Siakotos, A.N., and G. Rouser, Ibid. 42:913 (1965).
4. Van der Veen, J., B. Medwadowski and H.S. Olcott, Lipids, 6:481–485 (1971).
5. Van der Veen, J., B.F. Medwadowski and H.S. Olcott, Ibid. 3:189–190 (1968).
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1. Quality of Fish Protein Hydrolysates from Herring (Clupea harengus);Journal of Food Science;1994-01
2. Modification of technological properties of fish protein concentrates;C R C Critical Reviews in Food Science and Nutrition;1981-04
3. Solubilization of a fish protein concentrate with proteolytic enzymes;Journal of Agricultural and Food Chemistry;1976-03
4. Lipids of Mono Lake, California, brine shrimp (Artemia salina);Journal of Agricultural and Food Chemistry;1974-03
5. Nonenzymic browning. VI. Browning produced by oxidized polyunsaturated lipids on storage with protein in presence of water;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1973-04
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