Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Publication details

Journal : Frontiers in Nutrition , vol. 8 , p. 1–11–10 , 2021

Publisher : Frontiers Media S.A.

International Standard Numbers :
Printed : 2296-861X
Electronic : 2296-861X

Publication type : Academic article

Contributors : Aspevik, Tone; Steinsholm, Silje; Vang, Birthe; Carlehøg, Mats; Arnesen, Jan Arne; Kousoulaki, Aikaterina

Links :
ARKIV : hdl.handle.net/11250/2834121
DOI : doi.org/10.3389/fnut.2021.6951...

Research areas

Quality and measurement methods