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Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

dc.contributor.authorAspevik, Tone
dc.contributor.authorOterhals, Åge
dc.contributor.authorRønning, Sissel Beate
dc.contributor.authorAltintzoglou, Themistoklis
dc.contributor.authorWubshet, Sileshi Gizachhew
dc.contributor.authorGildberg, Asbjørn
dc.contributor.authorAfseth, Nils Kristian
dc.contributor.authorWhitaker, Ragnhild
dc.contributor.authorLindberg, Diana
dc.date.accessioned2017-09-26T10:34:31Z
dc.date.available2017-09-26T10:34:31Z
dc.date.created2017-09-20T10:35:34Z
dc.date.issued2017
dc.identifier.citationTopics in current chemistry. 2017, Z 375-375:53.
dc.identifier.issn0340-1022
dc.identifier.urihttp://hdl.handle.net/11250/2456735
dc.language.isoeng
dc.titleValorization of Proteins from Co- and By-Products from the Fish and Meat Industry
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber375-375:53
dc.source.volumeZ
dc.source.journalTopics in current chemistry
dc.identifier.doi10.1007/s41061-017-0143-6
dc.identifier.cristin1495727
dc.relation.projectNofima AS: 11889
dc.relation.projectNofima AS: 201702
dc.relation.projectNorges forskningsråd: 26
dc.relation.projectNorges forskningsråd: 262300
dc.relation.projectNofima AS: 201701
cristin.unitcode7543,1,3,0
cristin.unitcode7543,3,2,0
cristin.unitcode7543,2,1,0
cristin.unitcode7543,2,5,0
cristin.unitnameErnæring og fôrteknologi
cristin.unitnameRåvare og prosess
cristin.unitnameForbruker og marked
cristin.unitnameSjømatindustri
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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