Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams
Author:
Affiliation:
1. Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
2. Department of Consumer and Sensory Sciences, Nofima, Ås, Norway
Funder
the Research Council of Norway
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2217165
Reference40 articles.
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2. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
3. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products
4. Properties of Stickwater from Fish Processing Byproducts
5. A new, rapid, high-sensitivity analysis of amino acids in food type samples;Bidlingmeyer BA;J Assoc Off Anal Chem,1987
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