Properties study of fish collagen and gelatin blend for high-temperature food applications
Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accu...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis-Master by Research |
| 語言: | English |
| 出版: |
Nanyang Technological University
2022
|
| 主題: | |
| 在線閱讀: | https://hdl.handle.net/10356/163018 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Nanyang Technological University |
| 語言: | English |