Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species

• HU YAQIN

  Department of Food Science and Nutrition, Zhejiang University

• MORIOKA KATSUJI

  Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University

• ITOH YOSHIAKI

  Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 74 (3), 696-698, 2008-06-01

キーワード

• actomyosin
• bleaching
• cathepsin L-like
• dilution-precipitation
• redbanded searobin
• spotted chub mackerel
• true lizardfish

詳細情報

• CRID: 1572824500383629056
• NII論文ID: 10020861385
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
  • CiNii Articles