Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production
Author:
Affiliation:
1. Department of Biology and Biological Engineering−Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
2. Sweden Pelagic AB, Hallgrens väg 1, SE 47431 Ellös, Sweden
Funder
European Agricultural Fund for Rural Development
V?stra G?talandsregionen
Bio Based Industries Joint Undertaking
L?nsstyrelsen V?stra G?taland
Publisher
American Chemical Society (ACS)
Subject
Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.2c07164
Reference37 articles.
1. Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice
2. Fatty acid composition of sprat (Sprattus sprattus) and herring (Clupea harengus) in the Baltic Sea as potential prey for salmon (Salmo salar)
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