Published 2019
Table of Contents:
“…Chapter 3: Extraction of Valuable Compounds from Meat By-Products1 Introduction; 2 Nutritional Value of Meat By-Products; 3 Treatment of Meat By-Products; 4 Bioactive Compounds Extracted from Meat By-Products; 4.1 Proteins and Peptides; 4.2 Collagen and Its Derivatives; 4.3 Glycosaminoglycans; 4.4
Hormones; 4.5 Enzymes; 4.6 Polyunsaturated Fatty Acids; 4.7 Minerals and Vitamins; 5 Conclusions; References; Chapter 4: Tailor-Made Process to Recover High Added Value Compounds from Fishery By-Products; 1 Introduction; 2 Fish Meal and Fish Oils; 3 Fish Protein Hydrolysates and Bioactive Peptides…”
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Taylor & Francis
OCLC metadata license agreement
Electronic
eBook