Zhang, Jingnan.
概要
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書目資訊
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.
by:
Zhang, Jingnan.; ProQuest Information and Learning Co.; Chalmers Tekniska Hogskola (Sweden).
(書目-語言資料,手稿)
主題
Fish oils.
Agricultural production.
Bones.
Chromatography.
Oxidation.
Aquaculture.
Enzymes.
Agronomy.
Analytical chemistry.
Aquatic sciences.
Agriculture.
Finance.
Sustainability.
Chemistry.
Mass spectrometry.
Shells.
Polypeptides.
Microbiology.
Antioxidants.
Fatty acids.
Feeds.
Biodegradable materials.
Barley.
Biological oceanography.
Lipids.
Algae.
Materials science.