Autolysis of unsalted fish protein under pressurization

Fisheries Science

Volumn 69, Issue 6, 2003, Pages 1257-1262

  Okazaki, Takashi ^a   Shigeta, Yujin ^a   Aoyama, Yasushi ^a   Namba, Kenji ^b  

^a Hiroshima Prefectural Food Technological Research Center   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Anchovy; Autolysis; Fish sauce; Hydrostatic pressure

Indexed keywords

ANCHOA;

EID: 0345802844     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.0919-9268.2003.00753.x     Document Type: Article

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