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

    Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones by Tone Aspevik, Silje Steinsholm, Birthe Vang, Mats Carlehög, Jan Arne Arnesen, Katerina Kousoulaki

    Published 2021-12-01
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