Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
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Published in: | Journal of Aquatic Food Product Technology |
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Main Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2021
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Subjects: | |
Online Access: | https://hdl.handle.net/11250/2754102 https://doi.org/10.1080/10498850.2020.1868644 |
Summary: | publishedVersion |
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