Optimization and biochemical characteristics of an...

Food Science and Biotechnology 2014 / 04 Vol. 23; Iss. 2

Optimization and biochemical characteristics of an enzymatic squid hydrolysate for manufacture of a squid complex seasoning

Choi, Joon Hyuk, Kim, Kyung Tae, Kim, Sang Moo
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Volume:
23
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0057-9
Date:
April, 2014
File:
PDF, 248 KB
english, 2014
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