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Bulletin of TFRI (1953-1991)
The Studies on the Manufacture of Higher Grade Food from Low Economic Value Fisheries II- Thespinning of fish proteins
- Date：2004-10-28
- Year：1976
- No：27
- Page：35-42
- Auther：Lai Yung-Shun, Wang Wen-Cheng, Yang Chinug-Ying and Wang Hon-Yih
In this paper, we report the method to produce spun proteins from meat, we find the emulsion of fish protein can be converted into a suitable form for spinning by means of denaturation in the conc. alkali solution and the addition of oleic acid.
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- 20041028-081303_twno27低經濟價質.pdf
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