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Autolysis of unsalted fish protein under pressurization |
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| Authors: | Takashi OKAZAKI Yujin SHIGETA Yasushi AOYAMA AND Kenji NAMBA |
| Institution: | Hiroshima Prefectural Food Technology Research Center, Hiroshima, Hiroshima 732-0816;and Graduate School of Biosphere Sciences, Hiroshima University, Higashi-hiroshima, Hiroshima 739-8528, Japan |
| Abstract: | |
| Keywords: | anchovy autolysis fish sauce hydrostatic pressure |