Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products
Crossref DOI link: https://doi.org/10.1007/s11947-018-2138-x
Published Online: 2018-06-29
Published Print: 2018-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abdollahi, Mehdi
Undeland, Ingrid
Funding for this research was provided by:
VINNOVA
Text and Data Mining valid from 2018-06-29
Article History
Received: 8 May 2018
Accepted: 19 June 2018
First Online: 29 June 2018