Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2001.10a
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- Pages.91-92
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- 2001
Characteristics of salt-tolerant pretense purified from the fermented anchovy sauce
- Kim, Woo-Jae (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
- Kim, Sang-Moo (Faculty of Marine Bioscience & Technology, Kangnung National University)
- Published : 2001.10.01
Abstract
Enzymes have been used as processing aids in the manufacture of food products to improve their quality, solubility and stability for centuries. About 50% of the enzymes used as industrial processing aids are protein hydrolases which have been used in a number of industrial application including laundry detergents, feed, leather treatment, silk degumming, cheese making, chill proofing, meat tenderzing, fermented sauces, and pharmaceuticals. (omitted)
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