Preparation and Application of Hydrolysate from Milkfish (Chanos chanos)
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 98 === The purpose of this study is to establish the process conditions for preparing hydrolysate from milkfish in order to develop a marine seasoning. The proteinases of alcalase, bromelain, flavourzyme, papain, pepsin, protamex, protease-N and trypsin were used...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/23661226434989692781 |