Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
Author:
Affiliation:
1. Dept. of Food Technology, Faculty of Agro-Industry; Prince of Songkla Univ.; Hat Yai Songkhla 90112 Thailand
Funder
Thailand Research Fund
Higher Education Research Promotion
Thailand's Education Hub
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12337/fullpdf
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5. Thermal denaturation in fish muscle proteins during gelling: Effect of spawning condition;Beas;Journal of Food Science,1991
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