Comparing the hydrolysis degree of industrialization byproducts of Withemout croaker (Micropogonias furnieri) using microbial enzymes

International Food Research Journal

Volumn 21, Issue 5, 2014, Pages 1757-1761

  Silva, Carolina Moroni ^a   da Fonseca, Renata Aline dos Santos ^a   Prentice, Carlos ^a  

^a Rio Grande Federal University   (Brazil)

Author keywords

Croaker bones; Degree of hydrolysis; Protein isolate

Indexed keywords

EID: 84907034110     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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