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The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Journal Title:
Food and bioprocess technology.
Journal Volume/Issue:
2009 Mar., v. 2, no. 1
Main Author:
Nols√łe, Helgi
Other Authors:
Undeland, Ingrid
Format:
Electronic
Language:
English
Subjects:
acid treatment
alkali treatment
solubilization
isolation
muscle protein
literature reviews
raw fish
surimi
fish processing
food processing quality
protein content
gel strength
frozen storage
food storage
storage quality
color
protein isolates
View in NAL's Catalog:
IND44302964