Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis-Reference-Cited by-同舟云学术

Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis

Published:2015-01 Issue:1 Volume:80 Page:E108-E115
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

He Shan¹²³,Franco Christopher¹²³,Zhang Wei¹²³

Affiliation:

1. Dept. of Medical Biotechnology; School of Medicine; Flinders Univ; Sturt Rd. Bedford Park SA 5042 Australia

2. Flinders Center for Marine Bio-products Development (FCMBD); Flinders Univ; Sturt Rd. Bedford Park SA 5042 Australia

3. Authors are also with Australian Seafood Cooperative Research Center; Box 26; Mark Oliphant Building; Science Park; Laffer Drive; Bedford Park SA 5042 Adelaide Australia

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;J Agr and Food Chem,1997

2. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal products;Albert;Food Res Int,2002

3. Assn. of Analytical Communities (AOAC) 2002 Histamine in seafood fluorometric method 977.13 35 16 7

4. Properties of different fish processing by-products from pollock, cod and salmon;Bechtel;J Food Process Pres,2003

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