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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Format: | Article in Journal/Newspaper |
Language: | English |
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2021
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Online Access: | https://hdl.handle.net/11250/2754102 https://doi.org/10.1080/10498850.2020.1868644 |
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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 |
_version_ |
1766182185374580736 |