Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (<i>Sparus aurata</i>) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially repla...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2026-05-01
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| Seria: | Applied Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3417/16/9/4434 |
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