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

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

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

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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/

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