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- W2382051004 abstract "Using scallop edge as main material,A study on the technique conditions was presented for hydrolysis of scallop skirt using mixed enzymes and the hydrolyzing effects were compared with those using single enzyme.According the result,neutral proteinase,Papain and acidic proteinase were selected to hydrolyze the marine scallop meat.The results showed the most suitable for the sole enzyme hydrolysis scallop meat,its degree of hydrolysis was 62.59 %.Then under the scientific condense,mix and dry to produce nutritious health seafood condiment." @default.
- W2382051004 created "2016-06-24" @default.
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- W2382051004 date "2008-01-01" @default.
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- W2382051004 title "THE UTILIZATION OF HYDROLYZED SCALLOP EDGE IN CONDIMENT" @default.
- W2382051004 hasPublicationYear "2008" @default.
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