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

著录项

• 来源
  《Fisheries Science》 |2008年第3期|696-698|共3页
• 作者

  Yaqin Hu; Katsuji Morioka; Yoshiaki Itoh;

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• 作者单位

  Department of Food Science and Nutrition Zhejiang University 310029 Hangzhou China;

  Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Kochi Japan;

  Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Kochi Japan;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

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

  机译：放线菌素;漂白;类蛋白酶L;稀释沉淀;红带海罗宾;斑鱼;真蜥蜴鱼;