EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02654.x/fullpdf
Reference18 articles.
1. M.E. Brown, 1957 . "The Physiology of Fish ," Vol 2 , p.370 . Academic Press, New York, N.Y.
2. The estimation of the available lysine in animal-protein foods
3. Effect of Hydrogen Peroxide on Whey Protein Nitrogen Value of Heated Skimmilk
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