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Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

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Item Type: Article
Uncontrolled Keywords: hydrolysis, fish meat, papain
Subjects: 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 05:44
Last Modified: 03 Jul 2014 05:44
URI: http://ir.cftri.com/id/eprint/4198

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