Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles
| Autor: | Nikoo, Mehdi, Benjakul, Soottawat, Ahmadi Gavlighi, Hassan, Xu, Xueming, Regenstein, Joe M. |
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| Zdroj: | In Food Bioscience August 2019 30 |
| Databáze: | ScienceDirect |
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