Trypsin Treatment to Improve Freeze Texturization of Minced Bream
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15447.x/fullpdf
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1. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.
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3. Studies on the amide and C-terminal residues in proteins. 5. Estimation of asparagine and glutamine residues
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