Study of Enzymatic Hydrolysates of Broiler, Salmon and Hard Clam as Substrates for Functional Food
碩士 === 中國文化大學 === 生活應用科學研究所 === 92 === The purpose of the study was to obtain high quality edible protein hydrolysates from broiler breast, salmon and hard clam by enzymatical hydrolysis. In the study, 0.5% (w/w) of Papain, Bromelain, Pepsin were used to hydrolysis. At the same time, the pH value wa...
| Main Authors: | , |
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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/92334278391613833673 |