Documente Academic
Documente Profesional
Documente Cultură
Fox PF, Morrissy PA and Mulvihil DM. 1991. Chemical and Enzymatic Modification of Food
Gesualdo AML, Li-Chan ECY. 1999. Functional properties of fish protein hydrolysate from
Govindan TK. 1985. Fish Processing Technology. New Delhi: Oxford and IBH Publishing Co.
PVT.LTD.
Herdyastuti N. 2006. Isolasi dan Karakterisasi Ekstrak Kasar Enzim Bromelin dari Batang Nanas
Hideko I, T Noriko, O Shigeyuki, & T Setsuzo. 1979. Complete Structure of the Carbohydrate
Moiety of Stem Bromelain. The Journal Of Biological Chemistry Vol. 254 (21):
10715-10719
Johnson A H, Peterson M S.1974. Encyclopedia of Food Technology. Volume II. Westport: The
AVI Publ.Co.Inc.
Kirk R E, Othmer J B. 1953. Encyclopedia of Chemical Technology. Volume IX. New York: The
Lehninger AL. 1982. Dasar-dasar Bioimia. Terjemahan Maggy Thenawijaya, 1993. Jilid 1.
Naiola E & N Widhyastuti. 2007. Semi Purifikasi dan Karakterisasi Enzim Protease Bacillus sp.
Rehm HJ, Reed G. 1995. Biotechnology: Enzymes, Biomass, Food and Feed. New York: VCH.
Shahidi F, Botta JR. 1994. Seafood: Chemistry, Processing Technology and Quality. Glasgow:
Supartono. 2004. Karakterisasi Enzim Protease Netral dari Buah Nenas Segar. Jurnal MIPA
Syahrizal FSNA. 1991. Mikrobiologi kecap ikan yang dibuat secara hidrolisis enzimatis [skripsi].
Wharton cw. 1974. The Structure and Mechanism of Stem Bromelain (evaluation of the
Wheaton FW, Lawson TB. 1985. Processing Aquatic Food Product. New York: John Willey and
Sons.
William VG & MS Hargrove. 2002. Using Bromelain in Pineapple Juice to Investigate Enzyme
Function.
Yasid E & L Nursanti. 2005. Penuntun Praktikum Biokimia Untuk Mahasiswa Analis. Yogyakarta
: Penerbit Andi.