Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna-Reference-Cited by-同舟云学术

Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna

Published:1992-07 Issue:4 Volume:57 Page:913-915
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BANGA J. R.,ALONSO A. A.,GALLARDO J. M.,PEREZ-MARTIN R. I.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14321.x/fullpdf

Reference40 articles.

1. J.R. Banga, 1987 . Desarrollo de un algoritmo estocastico para la optimizacion de procesos . M. Sc. thesis , Dept. of Chemical Engineering, Univ. of Santiago de Compostela, Spain.

2. Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functions

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