Journal article

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Jinjie Zhang, Yanjia Yao, Xingqian Ye, Zhongxiang Fang, Jianchu Chen, Dan Wu, Donghong Liu, Yaqin Hu

Journal of Food Science and Technology | SPRINGER INDIA | Published : 2013

University of Melbourne Researchers

Grants

Awarded by Fundamental Research Funds for the Central Universities


Awarded by NSFC


Awarded by national program of '985'


Awarded by Science and Technology Department of Zhejiang Province


Funding Acknowledgements

This work was supported by the Fundamental Research Funds for the Central Universities (KYJD09033), NSFC (30972282) and the national program of '985' (project number 707034). The authors also acknowledge the Science and Technology Department of Zhejiang Province for partial financial support (2008 C12019, 2010 C12012).