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.; Chalmers Tekniska Hogskola (Sweden).
(書目-電子資源)
主題
Aquaculture.
Fish oils.
Chemistry.
Shells.
Algae.
Materials science.
Polypeptides.
Agricultural production.
Antioxidants.
Analytical chemistry.
Fatty acids.
Mass spectrometry.
Oxidation.
Sustainability.
Barley.
Agronomy.
Bones.
Lipids.
Biodegradable materials.
Aquatic sciences.
Finance.
Feeds.
Enzymes.
Biological oceanography.
Microbiology.
Chromatography.
Agriculture.