Preparation of enzymatic hydrolysate from crayfish shells and its application in the processing of crayfish whole balls

Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Shipin yu jixie
المؤلفون الرئيسيون: YANG Qi-fu, XU Wen-si, WEI Na-qiang, XU Yan, YANG Pin-hong
التنسيق: مقال
اللغة:الإنجليزية
منشور في: The Editorial Office of Food and Machinery 2023-06-01
الموضوعات:
compound enzymatic
crayfish shell enzymatic hydrolysate
crayfish
nutrient and flavor
processing application
الوصول للمادة أونلاين:http://www.ifoodmm.com/spyjxen/article/abstract/20230428

الانترنت

http://www.ifoodmm.com/spyjxen/article/abstract/20230428

مواد مشابهة