Properties of hydrolysates derived from the by-products of processing Atlantic cod
The development of the food industry is aimed at maximizing the processing of food raw materials to obtain beneficial and functional properties of the resulting ingredients. One such approach may involve the use of the enzymatic hydrolysis of secondary fish raw materials is one of the approaches com...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/30/bioconf_idsisa2025_01015.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|