CRAWFISH CHITOSAN AS A COAGULANT IN RECOVERY OF ORGANIC-COMPOUNDS FROM SEAFOOD PROCESSING STREAMS

被引：84

作者：

NO, HK ^{[1
]}

MEYERS, SP ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,DEPT FOOD SCI,BATON ROUGE,LA 70803

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 03期

关键词：

D O I：

10.1021/jf00087a002

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：580 / 583

页数：4

共 26 条

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[4]

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BOUGH, WA ;

SHEWFELT, AL ;

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[6] RECOVERY AND NUTRITIONAL-EVALUATION OF PROTEINACEOUS SOLIDS SEPARATED FROM WHEY BY COAGULATION WITH CHITOSAN [J].

BOUGH, WA ;

LANDES, DR .

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[7]

BOUGH WA, 1978, 1ST P INT C CHIT CHI, P218

[8] EXTRACTION OF ASTAXANTHIN PIGMENT FROM CRAWFISH WASTE USING A SOY OIL PROCESS [J].

CHEN, HM ;

MEYERS, SP .

JOURNAL OF FOOD SCIENCE, 1982, 47 (03) :892-+

[9]

CULP RL, 1971, ADV WASTEWATER TREAT, P256

[10]

GREEN JH, 1979, FOOD PROCESSING WAST

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