Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney-Reference-Cited by-同舟云学术

Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney

Published:2016-05 Issue: Volume:199 Page:416-422
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ueki Nobuhiko,Wan Jianrong,Watabe Shugo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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4. Determination of serum proteins by means of the biuret reaction;Gornall;Journal of Biological Chemistry,1949

5. Purification and characterization of cathepsin B from carp ordinary muscle;Hara;Nippon Suisan Gakkaishi,1988

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