Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi
スポンサーリンク
概要
著者
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
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Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
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Ho Ming-lang
Department Of Food Science National Taiwan Ocean University
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CHEN AND
Department of Food Science, National Taiwan Ocean University
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Chen And
Department Of Food Science National Taiwan Ocean University
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Chen Gen-hung
Department Of Cosmetic Science Providence University
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- Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel
- Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi
- Effects of Eution Conditions on the Separation of Calpastatin, μ-and m-Calpain on DEAE-Sephacel Chromatography
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
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