Zhang, Jingnan.
Overview
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Titles
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).
(Language materials, manuscript)
Subjects
Agricultural production.
Agriculture.
Agronomy.
Algae.
Analytical chemistry.
Antioxidants.
Aquaculture.
Aquatic sciences.
Barley.
Biodegradable materials.
Biological oceanography.
Bones.
Chemistry.
Chromatography.
Enzymes.
Fatty acids.
Feeds.
Finance.
Fish oils.
Lipids.
Mass spectrometry.
Materials science.
Microbiology.
Oxidation.
Polypeptides.
Shells.
Sustainability.