Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles

Published 2019 View Full Article

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Title
Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles
Authors
Keywords
Rainbow trout, Alcalase, Frozen fish mince
Journal
Food Bioscience
Volume 30, Issue -, Pages 100418
Publisher
Elsevier BV
Online
2019-05-19
DOI
10.1016/j.fbio.2019.100418

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