Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption
Author:
Affiliation:
1. Faculty of Food Science and Nutrition University of Iceland Reykjavík Iceland
2. Matis ohf. Icelandic Food and Biotech R&D Reykjavík Iceland
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15294
Reference62 articles.
1. The influence of lipids on fish quality
2. Production of fish silage
3. Preservation of Fish by Curing
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3. Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes;Journal of Cleaner Production;2022-04
4. Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps;Processes;2022-03-22
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