Recovery of tryptic enzymes from fish sauce
- 31 December 1994
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 29 (2) , 151-155
- https://doi.org/10.1016/0032-9592(94)80009-x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Recovery of proteinases and protein hydrolysates from fish visceraBioresource Technology, 1992
- Properties of Trypsin from the Pyloric Ceca of Atlantic Cod (Gadus morhua)Journal of Food Science, 1990
- Extraction of Carotenoprotein from Shrimp Process Wastes with the Aid of Trypsin from Atlantic CodJournal of Food Science, 1987
- Purification and characterization of pepsins from the arctic fish capelin (Mallotus villosus)Comparative Biochemistry and Physiology Part A: Physiology, 1983
- Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) FermentationJournal of Food Science, 1982
- Purification and some properties of elastase from the pancreas of catfish.NIPPON SUISAN GAKKAISHI, 1982
- The production of soluble fish protein solution for use in fish sauce manufacture I. The use of added enzymesInternational Journal of Food Science & Technology, 1979
- Processing of Cod and Haddock Viscera: 1. Laboratory ExperimentsJournal of the Fisheries Research Board of Canada, 1956