Assessing the enzymatic hydrolysis of salmon frame proteins through different by-product/water ratios and ph regimes
Date Issued
2021-12
Author(s) USM
DOI
10.3390/foods10123045
Abstract
The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent
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