Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - A New Sustainable Route to Functional Food Protein Ingredients Stable Towards Lipid Oxidation - ProQuest

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Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - A New Sustainable Route to Functional Food Protein Ingredients Stable Towards Lipid Oxidation

Zhang, Jingnan. Chalmers Tekniska Hogskola (Sweden) ProQuest Dissertations & Theses, 2023. 30565555.