Characterization of squid-processing byproduct hydrolysate and its potential as aquaculture feed ingredient

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5587-5592

  Lian, P Z ^a   Lee, C M ^a   Park, E ^b  

^a UNIVERSITY OF RHODE ISLAND   (United States)

^b University of Rhode Island   (United States)

Author keywords

Amino acids; Degree of hydrolysis; Fatty acids; SDS PAGE; Squid hydrolysate; Viscosity

Indexed keywords

AMINO ACID; FATTY ACID;

ANIMAL; ANIMAL FOOD; AQUACULTURE; ARTICLE; CEPHALOPOD; CHEMISTRY; FISH; FOOD; FOOD HANDLING; HYDROLYSIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE; VISCOSITY;

AMINO ACIDS; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; AQUACULTURE; DECAPODIFORMES; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS; FISHES; FOOD; FOOD HANDLING; HYDROLYSIS; VISCOSITY;

CEPHALOPODA; LOLIGO PEALEI;

EID: 22544476222     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050402w     Document Type: Article

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