Mild processing techniques and development of functional marine protein and peptide ingredients - Université Pierre et Marie Curie Access content directly
Book Sections Year : 2008

Mild processing techniques and development of functional marine protein and peptide ingredients

G. Thorkelsson
  • Function : Author
S. Sigurgisladottir
  • Function : Author
M. Geirsdottir
  • Function : Author
R. Jóhannsson
  • Function : Author
M. Fouchereau-Peron
  • Function : Author
J.P. Berge
  • Function : Author
O. Martinez-Alvarez
  • Function : Author
R. Ravallec-Plé
C. Delannoy
  • Function : Author
G. Jakobsen
  • Function : Author
I. Johansson
  • Function : Author
I. Batista
  • Function : Author

Dates and versions

hal-02469764 , version 1 (06-02-2020)

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G. Thorkelsson, S. Sigurgisladottir, M. Geirsdottir, R. Jóhannsson, Fabienne Guérard, et al.. Mild processing techniques and development of functional marine protein and peptide ingredients. Improving Seafood Products for the Consumer, Elsevier, pp.363-398, 2008, ⟨10.1533/9781845694586.4.363⟩. ⟨hal-02469764⟩
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