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Amino-Acid Composition of Heated Oyster Shells
More than 90% of the protein in the shells of the modern oyster, Ostrea angelica, is decomposed when shells are heated at 130° for 1 week. There remains, however, a stable residue that is little changed as heating is continued for 9 weeks. This residue resembles, in both amount and composition, the...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1972
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC426563/ https://ncbi.nlm.nih.gov/pubmed/4502931 |
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