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关键词
书目信息
页码
pp. 72-78
其它主题
Estimulo; Aminoacidos; Coccion; Produit de la peche; Peptidos; Acide amine
语言
日本人
注释
Summaries (En, Ja)
3 tables; 3 fig.; 9 ref
类型
Summary
1997-08-15
AGRIS AP