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Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses.
Sripathy, N. V. and Sen, D. P. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. II. Standardisation of digestion conditions for preparation of hydrolysates rich in peptones and proteoses. Food Technology, 16 (5). pp. 141-142.
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Food Technology, Volume-16(5 (1962) 141-142.pdf - Published Version Restricted to Registered users only Download (108kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | hydrolysates, fish meat, proteoses, peptones |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Jul 2014 05:08 |
| Last Modified: | 03 Jul 2014 05:08 |
| URI: | http://ir.cftri.res.in/id/eprint/4199 |
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