Optimization of protein recovery from bovine lung by pH shift process using response surface methodology
Author:
Affiliation:
1. Food Quality and Sensory Science; Teagasc Food Research Centre; Ashtown, Dublin Ireland
2. Department of Food and Nutritional Sciences; University College Cork; Cork Ireland
Funder
Department of Agriculture, Food and the Marine
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference38 articles.
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3. Protein hydrolysates from meat industry by-products;Webster;Meat Sci,1982
4. Evaluation of functional properties of offal proteins;Krasnowska;Nahrung,1995
5. Utilization of edible protein from meat industry by-products and waste. I. Factors influencing the extractability of protein from bovine and ovine stomach and lungs;Young;Int J Food Sci Technol,1974
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