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The state of enzyme biotechnology in the fish processing industry

  • Published:1997-08 Issue:8 Volume:8 Page:266-270
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Vilhelmsson Oddur

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation;Orejana;J. Food Sci.,1981

2. Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation;Orejana;J. Food Sci.,1981

3. Microbiology of Salted Fish;Huss;Fish Tech News: FAO/DANIDA Training Project on Fish Technology and Quality Control,1990

4. Comparison of a Fluorogenic Assay with a Conventional Method for Rapid Detection of Vibrio parahaemolyticus in Seafoods;Venkateswaran;Appl. Fnviron. Microbiol.,1996

5. Rapid Detection of Vibrio cholerae Contamination of Seafood by Polymerase Chain Reaction;Karunasagar;Mol. Mar. Biol. Biotechnol.,1996

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1. State of knowledge about biotechnological uses of digestive enzymes of marine fishery resources: A worldwide systematic review;Aquaculture and Fisheries;2023-02

2. Fish roe products: European perspective;Fish Roe;2022

3. Safety considerations in fish roe products;Fish Roe;2022

4. Enzymes in seafood processing;Value-Addition in Food Products and Processing Through Enzyme Technology;2022

5. The Effects of Surimi Process on Amino Acids Profile of Sphyraena jello Fish;Journal of Aquatic Food Product Technology;2021-02-14
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