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Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

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Authors: Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland

Journal: Food Chemistry X

Published: 25 October 2022 · Vol. 16, 100488

Licence: CC BY

Article: Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

←Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins→

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