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Adachi M., M. ,Nozaki Y.
    The characteristics of processed-'niboshi' made of anchovy captured in Nagasaki Prefecture - I.Studies on the body size and chemical properties of 'niboshi' / M. ,Nozaki Y. Adachi M. // Bull.Fac.Fish.Nagasaki Univ. - 2002. - N83. - P.13-18. - Bibl.:p.16,18

Рубрики: анчоусы--технология

   технология рыбы и морепродуктов--биохимия и контроль

Кл.слова (ненормированные):
анчоусы -- технология

Adachi M., M.,Nozaki Y. The characteristics of processed-'niboshi' made of anchovy captured in Nagasaki Prefecture - I.Studies on the body size and chemical properties of 'niboshi' [Текст] / M. ,Nozaki Y. Adachi M. // Bull.Fac.Fish.Nagasaki Univ. - 2002. - N83. - P.13-18. - Bibl.:p.16,18

664.951.22:(664.951.014:543)
S-16

    Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. // Sakaguchi M.More efficient utilization of fish and fisheries products. Sakaguchi M.More efficient utilization of fish and fisheries products. - 2004. - P.425-439. - ISSN 0 08- 044

Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentationChoi Y.J.,Heu M.-S.,Kim H.-R.,Pyeun J.-H. [Текст] // Sakaguchi M.More efficient utilization of fish and fisheries products / M.More efficient utilization of fish and fisheries products Sakaguchi. - Amsterdam et al., 2004. - С. P.425-439