ShareSummary
Evaluation of cathepsin B, D, H and L activity in Pacific hake, cod and halibut. Comparison of thermostability of these different enzymes at 4-70 deg C.
Details
- Original title: Comparison of cathepsin B, D, H and L activity in four species of Pacific fish.
- Record ID : 1997-3433
- Languages: English
- Source: J. Food Biochem. - vol. 19 - n. 6
- Publication date: 1996
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Indexing
- Themes: Fish and fish product
- Keywords: Comparison; Temperature; Stability; Fish; Enzyme
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- Date : 1994
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 198 - n. 6
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- Author(s) : ERICKSON M. C., THED S. T.
- Date : 1994/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
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- Date : 1992
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- Source: Ann. Microbiol. Enzimol. - vol. 42 - n. 1
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- Date : 2002/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 9
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TRIMETHYLAMINE N-OXIDE DEMETHYLASE: ITS OCCURRE...
- Author(s) : SIKORSKI Z., KOSTUCH S.
- Date : 1982
- Languages : English
- Source: J. agric. Food Chem. - vol. 9 - n. 3
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