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Journal: Foods, 2021
Volume: 10
Number: 38

Article: Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones
Authors: by Silje Steinsholm, Ã…ge Oterhals, Jarl Underhaug and Tone Aspevik
Link: https://www.mdpi.com/2304-8158/10/1/38

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