Physicochemical Characteristic of Concentrate Prepared by Puffer Muscle and Skin-Reference-Cited by-同舟云学术

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Physicochemical Characteristic of Concentrate Prepared by Puffer Muscle and Skin

Published:2010-02-27 Issue:2 Volume:39 Page:267-273
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Rae-Young,Sung Nak-Ju,Kim Won-Tae,Park Jae-Hee,Kim Youn-Ju,Ju Jong-Chan

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201007633729610.pdf

Reference3 articles.

1. Impact of processing on bioactive proteins and peptides

2. GUY's HOSPITAL.

3. Dietary protein and atherosclerosis

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical and Fibril Formation Properties of Pufferfish (Takifugu obscurus) Skin Collagen from Solvent Extraction in Different Conditions;Gels;2022-12-26

2. Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese;Journal of Food Science and Technology;2016-11

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