Sustainable use of marine resources – turning waste into food ingredients

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Nurdiani, Rahmi, Dissanayake, Muditha, Street, WE, Donkor, Osaana ORCID logoORCID: https://orcid.org/0000-0001-9565-9024, Singh, TK and Vasiljevic, Todor ORCID logoORCID: https://orcid.org/0000-0003-1395-7349 (2015) Sustainable use of marine resources – turning waste into food ingredients. International Journal of Food Science and Technology, 50 (11). 2329 - 2339. ISSN 0950-5423

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/31816
DOI 10.1111/ijfs.12897
Official URL http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords fish by-products; Salmon; Flat- head; Silver warehou; Barramundi; extraction methods; fish protein hydrolysate; monounsaturated fatty acids; saturated fatty acids
Citations in Scopus 19 - View on Scopus
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