Effect of Cathepsin B on the Deterioration of Mined Mackerel
碩士 === 國立海洋大學 === 水產食品科學研究所 === 83 === This study aimed to investigate the effect of endogenous cathepsin B on the deterioration (modori) of minced fish products. The crude cathepsins B+L activity of the mackerel meat, after leaching, and after grinding with 2.5 % NaCl were 6.02, 5.23 and 4.07 uni...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1995
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| Online Access: | http://ndltd.ncl.edu.tw/handle/78048444645624707331 |