Ritrýndar greinar The influence of lipid content andpretreatment methods on protein conformation in fish (capelin, Mallotusvillosus) during smoking and drying Höfundur færslu Eftir admin Dagsetning færslu 25/05/2021 Höfundar: Odoli, C.O., Oduor-Odote, P., Arason, S. Útgáfa: Food Science & Nutrition Útgáfuár: 2019 Samantekt: ← A metabolic reconstruction of Lactobacillus reuteri JCM1112 and analysis of its potential as a cell factory → Temporal trends of persistentorganic pollutants in Arctic marine and freshwater biota
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