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

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Bibliografiske detaljer
Udgivet i:	BIO Web of Conferences vol. 113 (2024), p. n/a
Hovedforfatter:	Krotova, Olga
Andre forfattere:	Tyulumdjieva, Olga, Vertiy, Natalia, Ushakov, Aleksandr, Isaeva, Natalya, Lodyanov, Vyacheslav
Udgivet:	EDP Sciences
Fag:	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 adgang:	Citation/Abstract Full Text - PDF
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