Developing enzymes which can remove fish odour

Now biotehchnologist Gro Bjerga and colleagues will develop enzymes that can enhance the smell of ingredients and products made by residual raw materials from the fishing industry.  

By Andreas R. Graven

Content only available in Norwegian
Dec. 14, 2017, 2:28 p.m.

cp: 2019-01-18 14:17:00