Development of shrimp flavor concentrate from sea shrimp heads by enzymatic hydrolysis.
Shrimp flavour concentrate was developed by enzymatic hydrolysis levels: 0.3%, 0.5% and 0.6% was subjected to three temperatures of 30 C,, 45 C an 60 C where amino-N content was monitored every 30 minutes interval by formula titration with a hydrolysis time 0f 0-120 minutes. The combination, which...
| প্রধান লেখক: | |
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| বিন্যাস: | গবেষণাপত্র |
| প্রকাশিত: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
2001.
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| বিষয়গুলি: |