Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients-Reference-Cited by-同舟云学术

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Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients

Published:2023-04 Issue: Volume:180 Page:114673
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ulleberg Didrik^ORCID,Sletten Ingrid Bøe,Jakobsen Anita Nordeng,Svenning Jon Brage,Lerfall Jørgen

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Official methods of analysis of AOAC international;Aoac,2016

2. The development of large scale aquaculture production: A comparison of the supply chains for chicken and salmon;Asche;Aquaculture,2018

3. Valorization of proteins from Co- and by-products from the fish and meat industry;Aspevik;Topics in Current Chemistry,2017

4. Vibrio spp. infections;Baker-Austin;Nature Reviews Disease Primers,2018

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1. Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time;Food Chemistry;2025-01

2. Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage;Food Bioscience;2024-08

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