Enzymatic hydrolysis of cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition

June 2, 2017 | Autor: Jean-pascal Berg'E | Categoría: Engineering, Technology, Phospholipids, Bioscience, Biological Sciences,  Enzymatic hydrolysis, Animals, Fishes, Amino Acids, Hydrolysis, Sepia,  Enzymatic hydrolysis, Animals, Fishes, Amino Acids, Hydrolysis, Sepia

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