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Value-added products from underutilized fish species
- Venugopal, V., Shahidi, F.
- Critical reviews in food science and nutrition 1995 v.35 no.5 pp. 431-453
- fish, fish products, fish processing, food processing quality, fish production, food storage, shelf life, boning, chopping, food quality, storage quality, gels, gelation, extrusion, sausages, fermented foods, fish protein hydrolysate, food biotechnology, food packaging, industrial applications, food industry, minced fish, surimi, fish protein concentrates