Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective
The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However, approximately 70% of raw materials in the fish and seafood indu...
Saved in:
Main Authors: | , |
---|---|
其他作者: | |
格式: | Book Chapter |
語言: | English |
出版: |
Springer, Singapore
2022
|
主題: | |
在線閱讀: | http://irep.iium.edu.my/96085/1/96085_Zero-waste%20concept%20in%20the%20seafood%20industry.pdf http://irep.iium.edu.my/96085/ https://link.springer.com/chapter/10.1007/978-981-16-7653-6_11 https://doi.org/10.1007/978-981-16-7653-6 |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|