Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

por Aspevik, Tone, Steinsholm, Silje, Vang, Birthe, Carlehög, Mats, Arnesen, Jan Arne, Kousoulaki, Katerina
Publicado 2021