ACCELERATION OF AUTOLYSIS DURING FISH SAUCE FERMENTATION BY ADDING ACID AND REDUCING THE SALT CONTENT

被引：34

作者：

GILDBERG, A ^{[1
]}

ESPEJOHERMES, J ^{[1
]}

MAGNOOREJANA, F ^{[1
]}

机构：

[1] UNIV PHILIPPINES,IFDR,COLL FISHERIES,QUEZON CITY,PHILIPPINES

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740351214

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1363 / 1369

页数：7

共 16 条

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[10] RACEMIZATION OF AMINO-ACID-RESIDUES DURING ALKALI-TREATMENT OF PROTEIN AND ITS ADVERSE EFFECT ON PEPSIN DIGESTIBILITY [J].

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (04) :891-895

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