𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine (Sardina pilchardus)

✍ Scribed by G. B. Quaglia; E. Orban

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
247 KB
Volume
38
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

A study on the lipid fraction of Adriati
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus)
✍ De Leonardis, Antonella ;Macciola, Vincenzo πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 264 KB

## Abstract Sardine (__Sardina pilchardus__ Walb.) is an important Mediterranean commercial fish species. In this study, the lipids of sardine filets, fished in the Adriatic Sea at different times, were examined. In function of their total lipid (TL) content, sardine filet samples were grouped into