A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods

Autor:	Emiko Okazaki, Nonthacha Thanathornvarakul, Jie-Ting Geng, Asada Jiarpinijnun, Kazufumi Osako, Kigen Takahashi
Rok vydání:	2021
Předmět:	Marketing Engraulis biology Recovery method General Chemical Engineering Zoology biology.organism_classification Japanese anchovy Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 27:121-129
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.27.121
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d183ede7588b614cf81f2061f3c703b0 https://doi.org/10.3136/fstr.27.121 Zobrazit plný text záznamu