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Protein hydrolysis in seafoods

  • Haard N
Springer US, (1994), 10-33
DOI: 10.1007/978-1-4615-2181-5_3
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Abstract

Proteinases are probably studied more by food scientists and technologists than any other group of enzymes in fish and shellfish. That these enzymes receive considerable attention is not surprising since protein hydrolysis can contribute to either improvement or to...

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APA

Haard, N. F. (1994). Protein hydrolysis in seafoods. In Seafoods: Chemistry, Processing Technology and Quality (pp. 10–33). Springer US. https://doi.org/10.1007/978-1-4615-2181-5_3

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