Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin.

S J, Laly; Panda, Satyen Kumar

S J, Laly; Panda, Satyen Kumar.

Afiliación

S J L; Mumbai Research Center of ICAR - Central Institute of Fisheries Technology, CIDCO Admin Building, Sector 1, Vashi, Navi Mumbai, Maharashtra India.
Sankar T V; ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri P. O, Cochin, Kerala India.
Panda SK; ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri P. O, Cochin, Kerala India.

J Food Sci Technol ; 59(3): 1193-1201, 2022 Mar.

Article en En | MEDLINE | ID: mdl-35153330

Palabras clave

IgE activity; Immunoblotting; Pressure cooking; Shrimp; Tropomyosin

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India

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