Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish
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- 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
- Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein
- Supercritical CO_2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice
- Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish
- Utilization of cooking juice of young tuna processed into canned tuna as condiments : Effect of enzymatic hydrolysis and membrane treatment
- Relationship between the Initial Activity and Thermal Inactivation of Ca-ATPase from Milkfish Actomyosin and Myosin
- Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.