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Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin
Super- and sub-critical water treatments have been of interest as novel methods for protein hydrolysis. In the present study, we studied the effect of sub-critical water (Sub-H(2)O, 300℃, 80 bar) treatment as well as super-critical water (Super-H(2)O, 400℃, 280 bar) treatment on the physicochemical...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682499/ https://ncbi.nlm.nih.gov/pubmed/26761798 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.1.35 |
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