18 - Mild processing techniques and development of functional marine protein and peptide ingredients
| Autor: | Thorkelsson, G., Sigurgisladottir, S., Geirsdottir, M., Jóhannsson, R., Guérard, F., Chabeaud, A., Bourseau, P., Vandanjon, L., Jaouen, P., Chaplain-Derouiniot, M., Fouchereau-Peron, M., Martinez-Alvarez, O., Le Gal, Y., Ravallec-Plé, R., Picot, L., Berge, J.P., Delannoy, C., Jakobsen, G., Johansson, I., Batista, I., Pires, C. |
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| Zdroj: | In Improving seafood products for the consumer 2008:363-398 |
| Databáze: | ScienceDirect |
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