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pro vyhledávání: '"N. V. Sripathy"'
Publikováno v:
Journal of Food Science. 28:365-369
SUMMARY Three vacuum-dried papaic hydrolysates (A and B, short-term hydrolysis; and C, long-term hydrolysis) of fish muscle were prepared from a fresh-water fish, Barbus dubious. They had, in order, α-amino N contents of 22.5, 28.2, and 42.5%, and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cde016898282381a0c0346c60ccb2b4
https://doi.org/10.1111/j.1365-2621.1963.tb00212.x
https://doi.org/10.1111/j.1365-2621.1963.tb00212.x
