Financial support for this study was provided by Saskatchewan Agriculture and Food under Project # 98000076 and is greatly appreciated. Investigators of this project are thankful for the generosity of FNA Foods (currently Harimex B.V.), AB, Canada for supplying frozen defibrinated bovine blood plasma, and Novo Nordisk Biochem Inc., Franklinton, NC, USA for providing samples of Alcalase and Flavourzyme. The skilled technical assistance of Ms. Parvaneh Rahimi-Moghaddam is greatly appreciated.
Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 2, pages 623–630, March 2002
How to Cite
Wanasundara, P.K.J.P.D., Amarowicz, R., Pegg, R.B. and Shand, P.J. (2002), Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma. Journal of Food Science, 67: 623–630. doi: 10.1111/j.1365-2621.2002.tb10649.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010143 Submitted 3/21/01, Revised 5/27/01, Accepted 5/29/01, Received 5/29/01
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