Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentation-Reference-Cited by-同舟云学术

Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentation

Published:2004 Issue: Volume: Page:425-439
ISSN:0167-4501
Container-title:More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001
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Author:

Joon Choi Yeung,Heu Min-Soo,Kim Heung-Rak,Pyeun Jae-Hyeung

Publisher

Elsevier

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3. Purification and characterization of two trypsin-like enzymes from the digestive tract of anchovy Engraulis encrasicholus;Martinez;Comp. Biochem. Physiol.,1988

4. A comparison of dogfish and bovine chymotrypsins in relation to protein hydrolysis;Ramakrishn;J. Food Sci,1987

5. Some kinetic properties of dogfish chymotrypsin;Ramakrishna;Comp. Biochem. Physiol.,1987

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