EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC)
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5) , 677-680
- https://doi.org/10.1111/j.1365-2621.1970.tb04843.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Volatile Constituents of Fish Protein ConcentrateJournal of Food Science, 1967
- Amino acid composition of some fish products and caseinBritish Journal of Nutrition, 1965
- Chemical studies on the herring (Clupea harengus). VII.—collaǵn and cohesiveness in heat‐processed herrinǵ, and observations on a seasonal variation in collaǵn contentJournal of the Science of Food and Agriculture, 1963
- Effect of heat treatment on the nutritive value of proteins: Chemical and balance studiesJournal of the Science of Food and Agriculture, 1962
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved SystemAnalytical Chemistry, 1958
- A Method for Study of the Effects of Heat on the Nutritive Value of Soybean Oil MealPoultry Science, 1953
- SOME EFFECTS OF PROCESSING ON THE NUTRITIVE PROPERTIES OF PROTEINS1Journal of Food Science, 1951
- Chemical Determination of Tryptophan in ProteinsAnalytical Chemistry, 1949
- THE EFFECT OF PROTEOLYTIC ENZYMES ON RAW AND HEATED CASEINJournal of Biological Chemistry, 1946