Proteolytic processing of herring (Clupea harengus): Biochemical and nutritional characterisation of hydrolysates

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2113-2119

  Beaulieu, Lucie ^a,b,c   Thibodeau, Jacinthe ^a,c   Bryl, Piotr ^c   Carbonneau, Marie Élise ^c  

^a UNIVERSITÉ DU QUÉBEC À RIMOUSKI   (Canada)

^b LAVAL UNIVERSITY   (Canada)

^c Aquatic Products Technology Centre (CTPA MAPAQ)   (Canada)

Author keywords

Fish protein; Herring; High value products; Hydrolysate

Indexed keywords

CLUPEA HARENGUS; CLUPEIDAE;

EID: 70350686772     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02046.x     Document Type: Article

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