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Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)

Aquatic Food SystemEngineeringAnimal NutritionAquacultureBiotechnologyMicrobial TransglutaminaseDairy ProteinsFood MicrobiologyMicrobial EcologyLow-salt Fish ProductsMicrobiologyFish FarmingMedicineFood Safety