Effect Of Alkaline Protease Activity on Some Properties Of Comminuted Squid
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 117-119
- https://doi.org/10.1111/j.1365-2621.1984.tb13685.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed GelsJournal of Food Science, 1981
- Investigation into Potential Sources of Heat-Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus)Journal of Food Science, 1981
- Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture QualityJournal of Food Science, 1981
- PROPERTIES OF AN ALKALINE PROTEASE FROM THE SKELETAL MUSCLE OF ATLANTIC CROAKERJournal of Food Biochemistry, 1980
- EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTUREJournal of Food Science, 1979