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

publishedVersion

Bibliographic Details
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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spelling ftnofima:oai:nofima.brage.unit.no:11250/2754102 2023-05-15T18:09:35+02:00 Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials Aspevik, Tone Thoresen, Lars Steinsholm, Silje Carlehög, Mats Kousoulaki, Aikaterina 2021 application/pdf https://hdl.handle.net/11250/2754102 https://doi.org/10.1080/10498850.2020.1868644 eng eng Journal of Aquatic Food Product Technology. 2021, 30 (2), 176-187. urn:issn:1049-8850 https://hdl.handle.net/11250/2754102 https://doi.org/10.1080/10498850.2020.1868644 cristin:1908387 176-187 30 Journal of Aquatic Food Product Technology 2 Peer reviewed Journal article 2021 ftnofima https://doi.org/10.1080/10498850.2020.1868644 2022-11-18T06:51:07Z publishedVersion Article in Journal/Newspaper Salmo salar Nofima Knowledge Archive (Brage) Journal of Aquatic Food Product Technology 30 2 176 187
institution Open Polar
collection Nofima Knowledge Archive (Brage)
op_collection_id ftnofima
language English
description publishedVersion
format Article in Journal/Newspaper
author Aspevik, Tone
Thoresen, Lars
Steinsholm, Silje
Carlehög, Mats
Kousoulaki, Aikaterina
spellingShingle Aspevik, Tone
Thoresen, Lars
Steinsholm, Silje
Carlehög, Mats
Kousoulaki, Aikaterina
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
author_facet Aspevik, Tone
Thoresen, Lars
Steinsholm, Silje
Carlehög, Mats
Kousoulaki, Aikaterina
author_sort Aspevik, Tone
title Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
title_short Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
title_full Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
title_fullStr Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
title_full_unstemmed Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
title_sort sensory and chemical properties of protein hydrolysates based on mackerel (scomber scombrus) and salmon (salmo salar) side stream materials
publishDate 2021
url https://hdl.handle.net/11250/2754102
https://doi.org/10.1080/10498850.2020.1868644
genre Salmo salar
genre_facet Salmo salar
op_source 176-187
30
Journal of Aquatic Food Product Technology
2
op_relation Journal of Aquatic Food Product Technology. 2021, 30 (2), 176-187.
urn:issn:1049-8850
https://hdl.handle.net/11250/2754102
https://doi.org/10.1080/10498850.2020.1868644
cristin:1908387
op_doi https://doi.org/10.1080/10498850.2020.1868644
container_title Journal of Aquatic Food Product Technology
container_volume 30
container_issue 2
container_start_page 176
op_container_end_page 187
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