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Mahdabi, M., and S.P.H. Shekarabi. 2018. A comparative study on some functional and antioxidant properties of kilka meat, fishmeal, and stickwater protein hydrolysates. Journal of Aquatic Food Product Technology 27(7):844–858. https://www.tandfonline.com/doi/full/10.1080/10498850.2018.1500503.
Reference Details:
Reference Number: 36112
Type: Journal Article
Author: Mahdabi, M., and S.P.H. Shekarabi
Date (year): 2018
Article Title:A comparative study on some functional and antioxidant properties of kilka meat, fishmeal, and stickwater protein hydrolysates
Journal Name: Journal of Aquatic Food Product Technology
Volume: 27
Issue: 7
Pages: 844–858
URL: https://www.tandfonline.com/doi/full/10.1080/10498850.2018.1500503
Keywords: Protein hydrolysis, antioxidant, fishmeal, stickwater, kilka, herring clupea-harengus, response-surface methodology, enzymatic-hydrolysis, growth-performance, by-products, skipjack tuna, peptides, gelatin, muscle, optimization, Food Science & Technology, Clupeonella cultriventris, black sea sprat
DOI: 10.1080/10498850.2018.1500503
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Citation information: U.S. Geological Survey. [2026]. Nonindigenous Aquatic Species Database. Gainesville, Florida. Accessed [6/4/2026].

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