Effect of Proteases from Asp. oryzae and Combination Use with Lactic Acid Bacteria Fermentation on the Functionality of Mackerel
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === To improve the quality and functionality and consequently increase the utilization of fish muscle, the mackerel muscle protein was hydrolyzed by the proteases from Aspergillus oryzae Malt Extract broth, and then fermented by lactic acid bacteria. The highest prot...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/64074436938339469244 |