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pro vyhledávání: '"Agusta Gudmundsdottir"'
Autor:
Sigrun M. Halldorsdottir, Holmfridur Sveinsdottir, Agusta Gudmundsdottir, Gudjon Thorkelsson, Hordur G. Kristinsson
Publikováno v:
Journal of Functional Foods, Vol 9, Iss , Pp 10-17 (2014)
Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste are the major challenge in the commercialization of bioactive FPH. The aim of this research was to study the production
Externí odkaz:
https://doaj.org/article/e9ff975ab23a4bada5fb1bbcd0d3cd45
