Available lysine losses in water soluble protein of mackerel meat by heating.

• 1 January 1980
• journal article
• Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
• Vol. 46  (12) , 1539-1543
• https://doi.org/10.2331/suisan.46.1539

Abstract

Keywords

• LOSSES IN WATER
• SOLUBLE PROTEIN
• LYSINE LOSSES
• MACKEREL MEAT
• HEATING