Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Location of enzymes responsible for autolysis in bulk-stored capelin (Mallotus villosus)
2. 1962 Amino acid composition of fresh fish and influence of storage and processing. In: Fish in Nutrition, eds & . Fishing News Books, London, pp 61–67.
3. Influence of tetracycline antibiotics on the spoilage of herring (C. Harengus)
4. Proteolytic activity and the frequency of burst bellies in capelin
5. An in vitro method for measuring protein digestibility of fish feed components
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