Enzymic processing of marine raw materials

Author:

Gildberg Asbjørn

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference137 articles.

1. The influence on nutritive value of fish with special reference to fermented fish products of South-East Asia;Amano,1962

2. Roman fish sauces;Corcoran;Classical J.,1963

3. Agents of proteolysis and its inhibition in patis (fish sauce) fermentation;Orejana;J. Food Sci.,1982

4. Application of enzymes for fish processing in Iceland—Present and future aspects;Stefansson,1990

5. Enzymatically hydrolysed and bacterially fermented fishery products;Owens;J. Food Technol.,1985

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