Physico-chemical properties of fish proteins recovered from waste streams
Food security can be improved by reducing post-harvest losses in sustainable food product chains. About 50% of fish is lost during filleting, including significant levels of high quality protein (10–23% (w/w)), which may be a source for biofunctional peptides. The fish processing waste protein hydro...
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University of Surrey
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.720379 |