| Fish proteins and peptide products: processing methods, quality and functional properties |
| Thorkelsson, G.; Slizyte, R.; Gildberg, A.; Kristinsson, H.G. (2009). Fish proteins and peptide products: processing methods, quality and functional properties, in: Luten, J.B. (Ed.) (2009). Marine functional food. pp. 115-133 |
| In: Luten, J.B. (Ed.) (2009). Marine functional food. Wageningen Academic Publishers: Wageningen. ISBN 978-90-8686-078-4. 174 pp., meer |
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