Statistics for Valorization of Low-Valued Ray-Finned Fish (Labeobarbus nedgia) Through Enzymatic and Sub-Critical Water Hydrolysis: Green Advanced Processing Technologies to Obtain Protein Hydrolysates for Use as Functional Foods
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| Valorization of Low-Valued Ray-Finned Fish (Labeobarbus nedgia) Through Enzymatic and Sub-Critical Water Hydrolysis: Green Advanced Processing Technologies to Obtain Protein Hydrolysates for Use as Functional Foods | 0 |
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| Solomon Abebaw.pdf | 1 |