Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13685.x/fullpdf
Reference6 articles.
1. EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE
2. Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality
3. Effects of Alkaline Protease in Minced Fish on Texture of Heat-Processed Gels
4. PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKER
5. Investigation into Potential Sources of Heat-Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus)
Cited by 42 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid (Todarodes pacificus) muscle;Food Science & Nutrition;2023-10-13
2. Gastrophysical and chemical characterization of structural changes in cooked squid mantle;Journal of Food Science;2021-10-15
3. Effects of enzymatically hydrolyzed fish by-products in diet of juvenile rainbow trout (Oncorhynchus mykiss);Fisheries and Aquatic Sciences;2019-01-22
4. Obtaining a Protein Concentrate from Squid Mantle (Dosidicus gigas) by Direct Isoelectric Precipitation and Evaluation of its Gelling Capacity;Food Science and Technology Research;2018
5. Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology;Food Chemistry;2014-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3