Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate-Reference-Cited by-同舟云学术

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Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate

Published:1997-05 Issue:3 Volume:30 Page:266-272
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Diniz F.M.,Martin A.M.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Smoked dogfish processing and its refrigerated storage stability;Shiau;Journal of Food Science,1985

2. Dogfish offal, ensiled or frozen, as feed for salmonids;Asgard;Aquaculture,1985

3. Atlantic dogfish silage vs. herring silage in diets for Atlantic salmon (Salmo solar;Heras;Aquaculture,1994

4. Morris, R. F. 1975, Product Development and Nutritional Evaluation of Underutilized Species of Sharks

5. Bioconversion of wastes from marine organism;Martin,1991

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