Dong Yoon Ho. Karaulova Ekaterina P. Lilia Shulgina V. Yakush Evgeni V. Mok Jong Soo.
Lee Su Seon, and Kim. ChengliangXieand JeongGyun., (2015). ―Nutritional Value and
Bioactive Properties of Enzymatic Hydrolysates Prepared from the Livers of
Oncorhynchus Keta and Oncorhynchusgorbuscha(Pacific Salmon).‖ Fisheries and
Aquatic Sciences 18(3):13–20.
Doyen A. L Saucier. Beaulieu L. Pouliot Y et Bazinet L., (2012). ―Electroseâration of an
Antibacterial Peptide Fraction from Snow Crab By-Products Hydrolysate by
Electrodialysis with Ultrafiltration Membranes.‖ Food Chemistry 132(3):1177–84.
Ducarme c. et Micha J C., (2003). ―Technique de Production Intensive Du Poisson-Chat
Africain Clarias Gariepinus.‖ Tropicultura 21.4:189–98.
FAO and Globefish., (2009). ―- Fishmeal Market Report - May 2009.‖ FAO.
FAO. ,(1993). ―Forest Resources Assessment 1990 –Tropical Countries.‖ S. FAO Forestry
Paper No. Rome. Www.Fao.Org/Docrep/007/T0830e/T0830e00.Htm.
FAO., (1998). ―The State of Food and Agriculture.‖
FAO.,(2003).
―State
of
the
World‘s
Forests
2003.‖
Rome.
Ftp.Fao.Org/Docrep/Fao/005/Y7581e/.
FAO.( 2008). ―La Situation Mondiale de l‘alimentation et de l‘agriculture.‖ Rome.
FAO., (2018). LA SITUATION MONDIALE Des Bpeches et de l’aquaculture.
FAO fishery statistics.,( 2006). ―STATISTIQUES DES PÊCHES ET DE
L‘AQUACULTURE.‖
Fasquel et al., (2000). ―Activité Technologique En Biochimie – Tome Les Méthode
d‘analyse, 2ème Ed Sceren,.‖ PP : 15-16-103-105.
Folch J. Lees M and Stanley G H S., (1957). ―A Simple Method for the Isolation and
Purification of Total Lipids from Animal Sources. J. Biol. Chem:‖ ., 226:497-509.
FRATZL P., (2008). ―Collagen : Structure and Mechanics, an Introduction. In : FRATZL P.
(Dir.). Collagen – Structure and Mechanics.‖ Springer US 1–13.
Frontier- Abou D., Riviere R. J.-P et J. Favier., (1977). ―Valeur Alimentaire de Farines
Fabriquées En Laboratoire à Partir de Poissons de La Region de Nosy-Bé.‖
ANN.NUTR.ALIM 31:819–42.
Gelatin Manufacturers of Europe (GME).,(2001). ―La Gélatine Alimentaire: ‗Production et
Application.‘‖ Thechnique de l’ingénieur Additifs et Adjuvantaires, site de l‘éditeur =
"https://www.techniques-ingeni.
Gilly B et Meuriot E., (1986). ―Conserves et Surgélation Des Produits de La Mer . Vingt
Ans d‘évolution.‖ 1298:p 324-331.
Gimenez B. Turnay J. Lizarbe M A. Montero P and Gormez-Guillen M C., (2005). ―Use of
Lactic Acid for Extraction of Fish Skin Gelatin. Food Hydrocolloids 19:‖ 941-950.
Gómez-Guillén M. Turnay J. Fernandez-Diaz D. Ulmo M N. Lizarbe A M and Montero
P.,(2002). ―Structural and Physical Properties of Gelatin Extracted from Different
Lee Su Seon, and Kim. ChengliangXieand JeongGyun., (2015). ―Nutritional Value and
Bioactive Properties of Enzymatic Hydrolysates Prepared from the Livers of
Oncorhynchus Keta and Oncorhynchusgorbuscha(Pacific Salmon).‖ Fisheries and
Aquatic Sciences 18(3):13–20.
Doyen A. L Saucier. Beaulieu L. Pouliot Y et Bazinet L., (2012). ―Electroseâration of an
Antibacterial Peptide Fraction from Snow Crab By-Products Hydrolysate by
Electrodialysis with Ultrafiltration Membranes.‖ Food Chemistry 132(3):1177–84.
Ducarme c. et Micha J C., (2003). ―Technique de Production Intensive Du Poisson-Chat
Africain Clarias Gariepinus.‖ Tropicultura 21.4:189–98.
FAO and Globefish., (2009). ―- Fishmeal Market Report - May 2009.‖ FAO.
FAO. ,(1993). ―Forest Resources Assessment 1990 –Tropical Countries.‖ S. FAO Forestry
Paper No. Rome. Www.Fao.Org/Docrep/007/T0830e/T0830e00.Htm.
FAO., (1998). ―The State of Food and Agriculture.‖
FAO.,(2003).
―State
of
the
World‘s
Forests
2003.‖
Rome.
Ftp.Fao.Org/Docrep/Fao/005/Y7581e/.
FAO.( 2008). ―La Situation Mondiale de l‘alimentation et de l‘agriculture.‖ Rome.
FAO., (2018). LA SITUATION MONDIALE Des Bpeches et de l’aquaculture.
FAO fishery statistics.,( 2006). ―STATISTIQUES DES PÊCHES ET DE
L‘AQUACULTURE.‖
Fasquel et al., (2000). ―Activité Technologique En Biochimie – Tome Les Méthode
d‘analyse, 2ème Ed Sceren,.‖ PP : 15-16-103-105.
Folch J. Lees M and Stanley G H S., (1957). ―A Simple Method for the Isolation and
Purification of Total Lipids from Animal Sources. J. Biol. Chem:‖ ., 226:497-509.
FRATZL P., (2008). ―Collagen : Structure and Mechanics, an Introduction. In : FRATZL P.
(Dir.). Collagen – Structure and Mechanics.‖ Springer US 1–13.
Frontier- Abou D., Riviere R. J.-P et J. Favier., (1977). ―Valeur Alimentaire de Farines
Fabriquées En Laboratoire à Partir de Poissons de La Region de Nosy-Bé.‖
ANN.NUTR.ALIM 31:819–42.
Gelatin Manufacturers of Europe (GME).,(2001). ―La Gélatine Alimentaire: ‗Production et
Application.‘‖ Thechnique de l’ingénieur Additifs et Adjuvantaires, site de l‘éditeur =
"https://www.techniques-ingeni.
Gilly B et Meuriot E., (1986). ―Conserves et Surgélation Des Produits de La Mer . Vingt
Ans d‘évolution.‖ 1298:p 324-331.
Gimenez B. Turnay J. Lizarbe M A. Montero P and Gormez-Guillen M C., (2005). ―Use of
Lactic Acid for Extraction of Fish Skin Gelatin. Food Hydrocolloids 19:‖ 941-950.
Gómez-Guillén M. Turnay J. Fernandez-Diaz D. Ulmo M N. Lizarbe A M and Montero
P.,(2002). ―Structural and Physical Properties of Gelatin Extracted from Different