Order Article Reprints

Kakko T, Damerau A, Nisov A, Puganen A, Tuomasjukka S, Honkapää K, Tarvainen M, Yang B. Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis. Foods. 2022; 11(2):230. https://doi.org/10.3390/foods11020230

Kakko, Tanja, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, and Baoru Yang. 2022. "Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis" Foods 11, no. 2: 230. https://doi.org/10.3390/foods11020230

Kakko, T., Damerau, A., Nisov, A., Puganen, A., Tuomasjukka, S., Honkapää, K., Tarvainen, M., & Yang, B. (2022). Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis. Foods, 11(2), 230. https://doi.org/10.3390/foods11020230