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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