Production of Seafood Flavor from Red Hake (Urophycis chuss) by Enzymatic Hydrolysis
Author:
Affiliation:
1. Department of Food Science and Nutrition, University of Rhode Island, Kingston, Rhode Island 02881
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9811020
Reference29 articles.
1. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish ( Squalus acanthias ) muscle
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