Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

• Published in: Journal of Aquatic Food Product Technology
• Main Authors: Aspevik, Tone, Thoresen, Lars, Steinsholm, Silje, Carlehög, Mats, Kousoulaki, Aikaterina
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2021
• Subjects: Salmo salar
• Online Access: https://hdl.handle.net/11250/2754102; https://doi.org/10.1080/10498850.2020.1868644

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