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| Progress in Comprehensive Utilization of Tilapia Byproducts and Development of New Products |
| LIN Shao-wei;WANG Qi;WANG Hai-bin |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
3. Institute of Meat Processing and Safety of Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract This article reviewed the recent progress in the utilization of proteins, extraction of fish oil and development of
flavored foods from tilapia byproducts. In addition, future prospects for the utilization of tilapia byproducts are discussed.
This review could provide references for further research.
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2013, Vol. 27 
