Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

por Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Aspevik, Tone
Publicado 2020

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