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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.
  • Record Type: Language materials, manuscript : Monograph/item
    Title/Author: 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./
    Author: Zhang, Jingnan.
    Description: 1 online resource (95 pages)
    Notes: Source: Dissertations Abstracts International, Volume: 85-03, Section: B.
    Contained By: Dissertations Abstracts International85-03B.
    Subject: Aquaculture. -
    Online resource: click for full text (PQDT)
    ISBN: 9798380319812
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