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Fish protein hydrolysates based on Atlantic salmon by-products. Enzyme cost-efficiency and characterization of sensory, surface-active and nutritional properties
(The University of Bergen, 2016-06-21)
The world fisheries and fish farming industries generate large amounts of by-products after the primary processing of fish to edible products. In Norway alone, this accounted for almost 900,000 tons in 2014. Based on present ...