Author:
Pacheco-Aguilar Ramón,Mazorra-Manzano Miguel Angel,Ramírez-Suárez Juan Carlos
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. Adler-Nissen, J., & Olsen, H. S. (1979). The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. In A. Pour-El (Ed.), Functionality and protein structure, ACS symposium (vol. 92, pp. 125–146). Washington, DC: American Chemical Society.
2. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986
3. The effect of Kudoa paniformis infection on the reproductive effort of female Pacific hake;Adlerstein;Canadian Journal of Zoology,1998
4. Pathology of Myxosporea in marine fish culture;Alvarez-Pellitero;Diseases of Aquatic Organisms,1993
5. AOAC (1993). Methods, 950.46, 938.08, 960.39 and 955.04. In Official Methods of Analysis (14th ed.) Vol II. Harlington, Va., Washington, DC: Association of Official Analytical Chemistry.