𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of drying temperature on quality of fish protein

✍ Scribed by E. Yáñez; Digna Ballester; G. Donoso

Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
310 KB
Volume
21
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of drying on black tea qualit
The effect of drying on black tea quality
✍ S J Temple; C M Temple; A J B van Boxtel; M N Clifford 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 1 views
The effect of drying temperature on the
The effect of drying temperature on the nutritional quality of New Zealand-grown maize for growing rats
✍ Kerry A C James; Christine A Butts; Allan K Hardacre; John P Koolaard; Suzanne M 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 143 KB 👁 1 views

## Abstract The effect of drying temperature (ambient, 58, 80, 110 °C) on the nutritional quality of grain from two New Zealand maize hybrids (P3476, P3730) grown at two locations (Bay of Plenty, Waikato) was studied in growing rats, and the results of the biological evaluation were compared with t

Effect of temperature programmes on prot
Effect of temperature programmes on protein crystallisation
✍ Xi-Kai Wang; Da-Chuan Yin; Chen-Yan Zhang; Qin-Qin Lu; Yun-Zhu Guo; Wei-Hong Guo 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 471 KB 👁 1 views

## Abstract Varying the temperature has been proven to be beneficial for improving the screening efficiency of protein crystallisation, and thus a crystallisation screening strategy based on this phenomenon can be developed. Such a temperature varying strategy can be applied in practical crystallis

Effect of drying methods on the flavour
Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)
✍ Raghavan, B. ;Rao, L. J. ;Singh, M. ;Abraham, K. O. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 296 KB 👁 1 views

Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis-sabinene hydrate, trans-sabinene hydrate and terpinen-4-01 were found to b