Effect of protein hydrolysate of pearl oyster [Pinctada fucata] meat on the state of water and denaturation of fish myofibrils during dehydration

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Bibliographic Details
Published in	Nippon Suisan Gakkaishi Vol. 63; no. 3
Main Authors	Darmanto. (Nagasaki Univ. (Japan)), Ichikawa, H, Iwamoto, M, Abe, N, Nishimura, S, Goto, S, Nozaki, Y
Format	Journal Article
Language	Japanese
Published	1997
Subjects	BIVALVIA DENATURATION DESNATURALIZACION DRYING FIBRAS MUSCULARES FIBRE MUSCULAIRE FISH HYDROLYSAT DE PROTEINES HYDROLYZED PROTEINS MUSCLE FIBRES PESCADO POISSON (ALIMENT) PROTEINAS HIDROLIZADAS SECADO SECHAGE
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ISSN	0021-5392 1349-998X
DOI	10.2331/suisan.63.378