Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

dc.contributor.author	Steinsholm, Silje
dc.contributor.author	Oterhals, Åge
dc.contributor.author	Underhaug, Jarl
dc.contributor.author	Aspevik, Tone
dc.date.accessioned	2021-01-13T13:58:58Z
dc.date.available	2021-01-13T13:58:58Z
dc.date.created	2021-01-11T13:23:52Z
dc.date.issued	2021
dc.identifier.citation	Foods. 2021, 10 (1), 1-13.
dc.identifier.issn	2304-8158
dc.identifier.uri	https://hdl.handle.net/11250/2722852
dc.language.iso	eng
dc.title	Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	1-13
dc.source.volume	10
dc.source.journal	Foods
dc.source.issue	1
dc.identifier.doi	10.3390/foods10010038
dc.identifier.cristin	1868991
dc.relation.project	Norges forskningsråd: 280498
dc.relation.project	Norges forskningsråd: 245883
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1