Extraction of avaliable components from meat processing waste
2001
Ito, Y. (Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Kishi, A. | Kohama, K. | Hirano, T. | Ohsawa, J.
We have studied that the process of making a good taste seasonings from meat processing wastes using proteases to hydrolyze and koji (Aspergills sojiae) to remove the stench of them. The present investigation was conducted to develop a process of them on a large scale (20L).
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