Nutritional and functional properties of fishmeal produced from fresh by-products of cod ( Gadus morhua L .) and saithe ( Pollachius virens )-Reference-Cited by-同舟云学术

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Nutritional and functional properties of fishmeal produced from fresh by-products of cod ( Gadus morhua L .) and saithe ( Pollachius virens )

Published:2017-07 Issue:7 Volume:3 Page:e00343
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Ween Ola,Stangeland Janne K.,Fylling Turid S.,Aas Grete Hansen

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference52 articles.

1. Muscle Proteins of Fish and Their Functions;Ahn,2013

2. Official Methods of Analysis 920.03, 937.09 and 965.22;AOAC,2005

3. The evaluation of functional properties of fish meal;Ariyawansa,2000

4. Food Properties of Stickwater from Fish Processing Byproducts;Bechtel;J. Aquat. Food Prod. T.,2008

5. The future supply of animal-derived protein for human consumption;Boland;Trends Food Sci. Technol.,2013

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