Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry-Reference-Cited by-同舟云学术

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Published:2017-05-02 Issue:3 Volume:375 Page:
ISSN:2365-0869
Container-title:Topics in Current Chemistry
language:en
Short-container-title:Top Curr Chem (Z)

Author:

Aspevik Tone,Oterhals Åge,Rønning Sissel Beate,Altintzoglou Themistoklis,Wubshet Sileshi Gizachew,Gildberg Asbjørn,Afseth Nils Kristian,Whitaker Ragnhild Dragøy,Lindberg Diana^ORCID

Funder

Norges Forskningsråd

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Link

http://link.springer.com/article/10.1007/s41061-017-0143-6/fulltext.html

Reference120 articles.

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2. FAO (2017) Fisheries statistical collections. Global production. http://www.fao.org/fishery/statistics/global-production/en . Accessed 03 Jan 2017

3. Keheller K (2005) Discards of the world’s marine fisheries. An update. FAO Technical paper 470. Food and Agriculture Organization of the United Nations, Rome

4. Richardsen R, Nystøyl R, Strandheim G, Marthinussen A (2016) Analyse av marint restråstoff. SINTEF report A27704. SINTEF AS, Trondheim, Norway

5. Gamarro EG, Orawattanamateekul W, Sentina J, Gopal TKS (2013) By-products of tuna processing. In: FAO (ed) GLOBEFISH Research Programme, vol 112. Food and Agriculture Organization of the United Nations, Rome

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