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

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Detalles Bibliográficos
Publicado en:	BIO Web of Conferences vol. 113 (2024), p. n/a
Autor principal:	Krotova, Olga
Otros Autores:	Tyulumdjieva, Olga, Vertiy, Natalia, Ushakov, Aleksandr, Isaeva, Natalya, Lodyanov, Vyacheslav
Publicado:	EDP Sciences
Materias:	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
Acceso en línea:	Citation/Abstract Full Text - PDF
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