Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment-Reference-Cited by-同舟云学术

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Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment

Published:2002-12 Issue:6 Volume:68 Page:1344-1351
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fisheries Sci

Author:

JAO CHIA-LING,KO WEN-CHING

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference31 articles.

1. 1. Taiwan Fisheries Bureau. Taiwan Fisheries Yearbook. 2001 ; 91 -95, 375-380 .

2. Recovered Protein and Reconditioned Water from Surimi Processing Waste

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