Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information

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Bibliographische Detailangaben
Veröffentlicht in:	BIO Web of Conferences vol. 113 (2024), p. n/a
1. Verfasser:	Krotova, Olga
Weitere Verfasser:	Tyulumdjieva, Olga, Vertiy, Natalia, Ushakov, Aleksandr, Isaeva, Natalya, Lodyanov, Vyacheslav
Veröffentlicht:	EDP Sciences
Schlagworte:	Bacteria Food Biotechnology Food production Byproducts Metabolites Raw materials Lactic acid bacteria Fish Fermentation Microorganisms Spoilage Organic acids Waste management Lactic acid Sustainable development Processing industry Risk reduction Economic development Industrial wastes Economic growth Sustainability Food waste Product safety Nutrients Food processing industry wastes Fermented food Organoleptic properties Economics Economic
Online-Zugang:	Citation/Abstract Full Text - PDF
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