HomeResultsPublicationsEffects of poultry raw material variation and choice of protease on protein hydrolysate quality

Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Published 2021

Read in Norwegian

Publication details

Journal : Process Biochemistry , vol. 110 , p. 85–93–8 , 2021

International Standard Numbers :
Printed : 1359-5113
Electronic : 1873-3298

Publication type : Academic article

Contributors : Lindberg, Diana; Kristoffersen, Kenneth Aase; de Vogel-van den Bosch, Heleen; Wubshet, Sileshi Gizachew; Böcker, Ulrike; Rieder, Anne; Fricke, Enno; Afseth, Nils Kristian

Links :
ARKIV : hdl.handle.net/11250/2783610
DOI : doi.org/10.1016/j.procbio.2021...

Research areas

Bioprocessing

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Sileshi Gizachew Wubshet

Sileshi Gizachew Wubshet

Senior Scientist

Ulrike Böcker

Ulrike Böcker

Principal Engineer

Anne Rieder

Anne Rieder

Scientist

Nils Kristian Afseth

Nils Kristian Afseth

Senior Scientist

Topics associated with the publication

Meat

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