|
|||||
|
|
Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species |
|
| Authors: | Yaqin Hu Katsuji Morioka Yoshiaki Itoh |
| Institution: | Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China, and;Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University, Kochi 783-8502, Japan |
| Abstract: | |
| Keywords: | actomyosin bleaching cathepsin L-like dilution-precipitation redbanded searobin spotted chub mackerel true lizardfish |
| 本文献已被 SpringerLink 等数据库收录！ | |