Study on the effect of enzymatic fish protein hydrolysate from fish scraps on the state of water and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during dehydration and frozen storage
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish(Saurida wanieso) myofibrillar protein during frozen storage. NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark. 2003. P1-F11
M. A. Hossain, M. A. A. Khan, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of proteolytic squid protein hydrolysate on the state of water, and denaturation of lizard fish myofibrillar protein during dehydration. NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience.9-11 April. Copenhagen, Denmark. 2003. P1-F04
M. A. A. Khan, M. A. Hossain, K. Hara, K. Osatomi, T. Ishihara, and Y. Nozaki. Effect of fish protein hydrolysate on textural quality, and denaturation of lizard fish surimi during frozen storage. NFIF 2003 New Functional Ingredients and Food Safety, Health and Convenience,9-11 April. Copenhagen, Denmark. 2003. 2-C04