Effect of proteolytic enzyme on the chemical and antioxidant properties of low-salt fermented green mussel (Perna viridis)
Low-salt (1:5 salt to mussel ratio) fermented green mussel (Perna viridis) was added with 1% crude neutral protease and analyzed for its chemical and antioxidant properties during 56-days fermentation period. The results of this study indicate the potential of producing low-salt fermented green muss...
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| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2018.
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| Hasła przedmiotowe: |