Enzymatic Protein Hydrolysates of Common Carp Fish: I. Functional Properties and Molecular Weight Distribution

Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard

Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein

EVALUATION OF THE PROTEIN QUALITY OF FROZEN COMMON CARP (CYPRINUS CARPIO L.)

EFFECT OF DIFFERENT LEVELS OF PROTEIN COMBINATIONS AND PROTEIN SOURCES ON SOME BIOCHEMICAL PARAMETERS OF TILAPIA (Oeochromis niloticus) AND COMMON CARP (Cyprinus carpio) LIVERS

THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS

Influence of forzymedry© enzyme and protein levels on Nile tilapia, Oreochromis niloticus fry performance and histology.

Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage

Characterization and Purification of Alkaline Proteases From Viscera of Silver Carp (Hypophthalmichthys molitrix) Fish

Effects of Some Dietary Additives on Growth and Health Status of the Young Common Carp Cyprinus carpio