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September 12, 2024International Journal of Food Science & Technology

Sustainable valorisation of freshwater fish by‐products to gelatin and fish oil by hydrothermal extraction

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Authors

SASaepul AdnanMKMade Tri Ari Penia KresnowatiMMMarlina Marlina

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Cite This Study

Adnan et al. (2024) studied this question.

synapsesocial.com/papers/68e58a69b6db643587526d33https://doi.org/10.1111/ijfs.17512
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Also Consider

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  4. 4Recovery of Omega-3-Rich Lipids: toward the Sustainable Valorization of Sea-bass Industry Side Streams2024 · 5 citations
  5. 5Gelatin Production from Rainbow Trout (Oncorhynchus mykiss) Skins and Evaluation of Its Technological Properties2026