Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

dc.contributor.author	Aspevik, Tone
dc.contributor.author	Thoresen, Lars
dc.contributor.author	Steinsholm, Silje
dc.contributor.author	Carlehög, Mats
dc.contributor.author	Kousoulaki, Aikaterina
dc.date.accessioned	2021-05-07T09:02:28Z
dc.date.available	2021-05-07T09:02:28Z
dc.date.created	2021-05-06T10:18:55Z
dc.date.issued	2021
dc.identifier.citation	Journal of Aquatic Food Product Technology. 2021, 30 (2), 176-187.
dc.identifier.issn	1049-8850
dc.identifier.uri	https://hdl.handle.net/11250/2754102
dc.language.iso	eng
dc.title	Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	176-187
dc.source.volume	30
dc.source.journal	Journal of Aquatic Food Product Technology
dc.source.issue	2
dc.identifier.doi	10.1080/10498850.2020.1868644
dc.identifier.cristin	1908387
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1