AUTOLYSIS AS A FACTOR IN PRODUCTION OF PROTEIN ISOLATES FROM WHOLE FISH

被引：19

作者：

MEINKE, WW ^{[1
]}

MATTIL, KF ^{[1
]}

机构：

[1] TEXAS A&M UNIV,FOOD PROT R&D CTR,ENGN EXPT STN,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02094.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：864 / 866

页数：3

共 15 条

[1]

CHEFTEL C, 1971, AGR FOOD CHEM, V19, P155

[2] LEATHER BATES FROM FISH-VISCERA [J].

CUNNINGHAM, GE ;

SHUTTLEWORTH, RG .

[3]

DUBROW D, 1969, FOOD TECHNOL, V23, P245

[4]

Dubrow D. L., 1971, Fishery Bulletin. U.S. Department of Commerce, V69, P145

GRONINGER, HS .

[6]

KEYES CW, 1966, Patent No. 3249442

[7]

KOURY B, 1971, FISHERY B, V68, P241

[8]

LUM KC, 1969, Patent No. 1157415

MEINKE, WW ;

MATTIL, KF ;

RAHMAN, MA .

[10]

MEINKE WW, 1959, ADAPTION ENZYMATIC V