Solubilization of horse mackerel, Trachurus japonicus, by enzymic hydrolysis.

Dong D.M.; Takahashi T.; Morishita T.

Solubilization of horse mackerel, Trachurus japonicus, by enzymic hydrolysis.

1987

Dong D.M. | Takahashi T. | Morishita T.

AGROVOC Keywords

chemicophysical properties chinchard enzyme preparations fish horse mackerel jurel organoleptic properties pescado proteasas protease proteases solubilisation solubilizing trachurus

Bibliographic information

Published in

Bulletin of the Faculty of Fisheries Mie University

ISSN 0287-5772

Pagination

v.83-100

Other Subjects

Propriete organoleptique; Poisson aliment; Preparation enzymatique; Solubilizacion; Propiedades fisico quimicas; Propiedades organolepticas; Propriete physico chimique; Preparacion enzimatica

Language

Japanese

Note

9 ref.; Summaries (En, Ja).

Type

Journal Article; Summary

Source

Bulletin-of-the-Faculty-of-Fisheries-Mie-University (Japan). (Sep 1987). (no.14) p. 83-100.

Corporate Author

Mie Univ., Tsu (Japan). Faculty of Fisheries

Philippines Univ., Diliman, Quezon City (Philippines). Coll. of Home Economics. National Science and Technology Authority, Taguig, Metro Manila (Philippines).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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