The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in...

by Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad
Published 2019-01-01

Bioactivities of fish protein hydrolysates from defatted salmon backbones

by Rasa Slizyte, Katariina Rommi, Revilija Mozuraityte, Peter Eck, Kathrine Five, Turid Rustad
Published 2016-09-01

Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing

by Kęstutis Venslauskas, Kęstutis Navickas, Marja Nappa, Petteri Kangas, Revilija Mozūraitytė, Rasa Šližytė, Vidmantas Župerka
Published 2021-02-01

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

by Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad
Published 2021-01-01