Essays Testing of different antioxidants in the hydrolysis of fish proteins Post author By admin Post date 10/06/2021 Author: Dana Rán Jónsdóttir School: University of Iceland Type: Doctoral dissertation 2015 Thesis link ← Drying and smoking of capelin (Mallotus villosus) and sardine (Sardinella gibbosa) - the influence on physicochemical properties and consumer acceptance → Consumer segmentation: Reduction of Market Risk in the Development of Functional Food
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