By-catch, underutilized species and underutilized fish parts as food ingredients-Reference-Cited by-同舟云学术

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By-catch, underutilized species and underutilized fish parts as food ingredients

Published:2007 Issue: Volume: Page:171-195
ISSN:
Container-title:Maximising the Value of Marine By-Products
language:
Short-container-title:

Author:

Batista I.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/UK062P72U44V6077.pdf

Reference84 articles.

1. Preliminary estimates of French deepwater fishery discards in the Northeast Atlantic Ocean;Allain;Fish Res,2003

2. Use of Fish By-Catch from Shrimp Trawling: Future Development;Allsopp,1982

3. A global assessment of fisheries bycatch and discards;Alverson;FAO Fish Technical Paper,1994

4. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chem,1997

5. Synergistic activity of capelin protein hydrolysates with synthetic antioxidants in a model system;Amarowicz;J Food Lipids,1999

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4. Emerging from the murk: threats, challenges and opportunities for the global swim bladder trade;Reviews in Fish Biology and Fisheries;2019-11-13

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