Studies on the utilization of the cooker drain from manufacturing process of Katuobushi: Change of amino acid composition and biological activity during boiling process
1996
Uchida, N. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine) | Ishizawa, R. | Asaoka, W. | Anzai, H. | Nishide, E. | Mochizuki, A. | Aoki, H.
AGROVOC Keywords
Bibliographic information
Issue
53
ISSN
0078-0839
Pagination
pp. 72-78
Other Subjects
Estimulo; Aminoacidos; Coccion; Produit de la peche; Peptidos; Acide amine
Language
Japanese
Note
Summaries (En, Ja)
3 tables; 3 fig.; 9 ref
Type
Summary
1997-08-15
AGRIS AP
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