Protein from blanch liquor

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dc.contributor.authorVenugopalan, V.
dc.contributor.authorChakraborty, P.K.
dc.contributor.authorJames, M.A.
dc.contributor.authorGovindan, T.K.
dc.date.accessioned2013-06-17T05:17:25Z
dc.date.available2013-06-17T05:17:25Z
dc.date.issued1970
dc.description.abstractA process is described for isolation of edible protein from blanch liquor, which is discarded as a waste at present from prawn canning factories . The protein isolated is colourless and odourless and contains an appreciable amount of salt from the brine used for blanching prawns . It is comparable to fish protein concentrate in amino acid composition .en_US
dc.identifier.citationFishery Technology 1970:7(2), 143-145en_US
dc.identifier.urihttp://hdl.handle.net/123456789/223
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectproteinen_US
dc.subjectblanch liquoren_US
dc.titleProtein from blanch liquoren_US
dc.typeArticleen_US
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