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Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species

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References

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China

    Yaqin Hu

  2. Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University, 783-8502, Kochi, Japan

    Katsuji Morioka & Yoshiaki Itoh

Authors
  1. Yaqin Hu
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  2. Katsuji Morioka
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  3. Yoshiaki Itoh
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Correspondence to Yoshiaki Itoh.

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Hu, Y., Morioka, K. & Itoh, Y. Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species. Fish Sci 74, 696–698 (2008). https://doi.org/10.1111/j.1444-2906.2008.01578.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2008.01578.x

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