Valorization of Fish Waste Through Producing High-Value Protein Derivatives
Author:
Publisher
Elsevier BV
Reference33 articles.
1. Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions;M Sajib;LWT,2020
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3. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;M Abdollahi;Food and Bioprocess Technology,2018
4. A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins;M Abdollahi;Food Chemistry,2020
5. Sustainable Utilization of Fishery Waste in Bangladesh-A Qualitative Study for a;M M H Mozumder;Circular Bioeconomy Initiative. Fishes,2022
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