Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry
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DOI: 10.1080/10408398.2024.2444987
Abstract: Abstract Fish viscera, a fish processing by-product, is currently underutilized, despite its complex composition of high value-added components, such as proteins, lipids, and polysaccharides. This work explores the potential for revalorizing fish viscera as a… read more here.
Keywords: food; lipids polysaccharides; fish viscera; proteins lipids ... See more keywords