Mild processing techniques and development of functional marine protein and peptide ingredients

Type Book section
Date 2008
Language English
Author(s) Thorkelsson G, Sigurgisladottir S, Geirsdottir M, Jóhannsson R, Guerard Fabienne, Chabeaud Aurelie, Bourseau Patrick, Vandanjon Laurent, Jaouen Pascal, Chaplain-Derouiniot M, Fouchereau-Peron Martine, Martinez Alvarez Oscar, Le Gal Yves, Ravallec-Ple Rozenn, Picot Laurent, Berge Jean-PascalORCID, Delannoy Charles, Jakobsen Greta, Johansson I, Batista Ireneu
Book Improving seafood products for the consumer
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Thorkelsson G, Sigurgisladottir S, Geirsdottir M, Jóhannsson R, Guerard Fabienne, Chabeaud Aurelie, Bourseau Patrick, Vandanjon Laurent, Jaouen Pascal, Chaplain-Derouiniot M, Fouchereau-Peron Martine, Martinez Alvarez Oscar, Le Gal Yves, Ravallec-Ple Rozenn, Picot Laurent, Berge Jean-Pascal, Delannoy Charles, Jakobsen Greta, Johansson I, Batista Ireneu (2008). Mild processing techniques and development of functional marine protein and peptide ingredients. In Improving seafood products for the consumer (Borresen T.). https://archimer.ifremer.fr/doc/00056/16747/