The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Journal article

Peer reviewed

Mahmoudreza Ovissipour, Abdolmohammad Abedian, Ali Motamedzadegan, Barbara A Rasco, Reza Safari and Hoda Shahiri

Food Chemistry, Vol.115(1), pp.238-242

2009

Files and links (1)

url

http://ws.isiknowledge.com/cps/openurl/service?url_ver=Z39.88-2004&rft_id=info:ut/000264687300038View

1 Record Views

Title: The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera
Creators: Mahmoudreza Ovissipour - Tarbiat Modares University
Abdolmohammad Abedian - Tarbiat Modares University
Ali Motamedzadegan - Sari Agricultural Sciences and Natural Resources University
Barbara A Rasco - Washington State University
Reza Safari
Hoda Shahiri - Gorgan University of Agricultural Sciences and Natural Resources
Publication Details: Food Chemistry, Vol.115(1), pp.238-242
Identifiers: 996631718501851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article