Blar i SINTEF Ocean på emneord "Protein"
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Sensory shelf life for protein products made from salmon backbones.
(SINTEF Fiskeri og havbruk reports;A23776, Research report, 2013-01-29)The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. ... -
Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed
(Journal article; Peer reviewed, 2020-05-06)In Norway, 3 million discarded egg-laying hens are destructed annually, which equals 1500 tons pure hen meat. Due to the slaughter methods used, this raw material is handled as a high-risk waste, while in reality it ...