Characterization of Microbiological Quality of Whole and Gutted Baltic Herring

por Huotari, Jaana, Tsitko, Irina, Honkapää, Kaisu, Alakomi, Hanna-Leena
Publicado 2022

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

por Nisov, Anni, Aisala, Heikki, Holopainen-Mantila, Ulla, Alakomi, Hanna-Leena, Nordlund, Emilia, Honkapää, Kaisu
Publicado 2020

Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

por Kakko, Tanja, Damerau, Annelie, Nisov, Anni, Puganen, Anna, Tuomasjukka, Saska, Honkapää, Kaisu, Tarvainen, Marko, Yang, Baoru
Publicado 2022

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

por Partanen, Moona, Honkapää, Kaisu, Hiidenhovi, Jaakko, Kakko, Tanja, Mäkinen, Sari, Kivinen, Sanni, Aitta, Ella, Väkeväinen, Kati, Aisala, Heikki
Publicado 2023