EVALUATION OF ENZYMATIC HYDROLYSIS APPLIED TO FISH BY-PRODUCT OIL THROUGH CHEMICAL PARAMETERS.

Autor:	SILVA, C. MORONI1, LIMA, F. GERALD1, DA COSTA, K. FURTADO1, RIBEIRO, V. AMARAL1, LEITE, R. S. RIBEIRO2, PETENUCI, M. E.3, GELINSKI, J. M. L. NEVES4, FONSECA, G. GRACIANO3,4 ggf@ufgd.edu.br, PRENTICE, C.1
Zdroj:	Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2020, Vol. 32 Issue 3, p691-700. 10p.
Databáze:	Academic Search Ultimate
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