Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Peizhi Lian"'
Publikováno v:
Journal of the World Aquaculture Society. 39:196-204
Locally generated squid-processing byproduct was processed into concentrated hydrolysate (22% solids, 17.3% protein, and 3.0% lipid, primarily phospholipids—11.6% eicosapentaenoic acid/24.5% docosahexaenoic acid on a lipid weight basis). Two microp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c28f325796b52213ceb6245a99361319
https://doi.org/10.1111/j.1749-7345.2008.00152.x
https://doi.org/10.1111/j.1749-7345.2008.00152.x
Autor:
Peizhi Lian, Chong M. Lee
Publikováno v:
Fisheries science. 68:1355-1358
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b86ec53c52c14fd95c665975104ef1b
https://doi.org/10.2331/fishsci.68.sup2_1355
https://doi.org/10.2331/fishsci.68.sup2_1355
Publikováno v:
Journal of Aquatic Food Product Technology. 10:19-32
Squid flavor from denatured or undenatured squid processing by-products was produced by enzymatic hydrolysis using Flavourzyme 1000 MG and Protamex (Novo Nordisk BioChem). In process optimization, an orthogonal array method L4(23) was used to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6087b3f0fe894f3c95d58dc52e3ed0
https://doi.org/10.1300/j030v10n01_03
https://doi.org/10.1300/j030v10n01_03
Publikováno v:
Journal of the World Aquaculture Society; Apr2008, Vol. 39 Issue 2, p196-204, 9p, 6 Charts