Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation-Reference-Cited by-同舟云学术

Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation

Published:1982-01 Issue:1 Volume:47 Page:198-203
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OREJANA FLORIAN M.,LISTON JOHN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11058.x/fullpdf

Reference40 articles.

1. K. Amano, E. Heen, and R. Kreuzer, 1962 . The influence of fermentation in the nutritive value of fish with special reference to fermented fish products of Southeast Asia . F.A.O. Intern. Symp. on Fish in Nutrition, p.180 . Fishing News (Books) Ltd., London.

2. The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma

3. The Processing of the Anchovy: Engraulis encrasicholus Linnaeus

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