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Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)
Fish proteins isolated from by-products or low commercial/underutilized species using pH-shift process is a new source of proteins that may be used as wet or dried ingredients to develop value-added convenience foods. This paper reports the effects of freeze-drying on characteristics of fish protein...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer-Verlag
2011
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3614045/ https://ncbi.nlm.nih.gov/pubmed/23729850 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0285-4 |
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