Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
- 1 October 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (8), C615-C622
- https://doi.org/10.1111/j.1365-2621.2004.tb09909.x
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
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