Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

C.K. Gehring, J.C. Gigliotti, J.S. Moritz, J.C. Tou, J. Jaczynski
  • Food Chemistry, January 2011, Elsevier
  • DOI: 10.1016/j.foodchem.2010.06.078

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: Dr Jacek Jaczynski