PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATES
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1), 141-144
- https://doi.org/10.1111/j.1365-2621.1973.tb02798.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Isopropanol–Water Azeotrope as Solvent in the Production of Fish Protein Concentrate from Herring (Clupea harengus)Journal of the Fisheries Research Board of Canada, 1969
- Isopropanol–Water Mixtures for the Production of Fish Protein Concentrate From Atlantic Herring (Clupea harengus)Journal of the Fisheries Research Board of Canada, 1969
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964