Protein Hydrolysates Step by Step: Technological Aspects, Equipment Used, Major
Energy Costs and Methods of Their Minimizing In Aquat.‖ Res 10:223–41.
Pigott G-M. et B-w Tucker., (2003). ―Fish Oils/ Production.‖ Encyclopedia of Food Science
and Nutrition .P.M. Finglas, 2441–95.
Popovici C. Saykova I. et Tylkowski B.( 2009). ―Evaluation de l‘activité Antioxydant Des
Composés Phénoliques Par La Réactivité Avec Le Radical Libre DPPH.‖ Revue de
Génie Industriel 4:8.
Pruvost E., (2018). ―Technique Animale / Comment Bien Produire Le Poisson Chat.‖
Randriamahatody Zo., (2011). ―VALORISATION BIOTECHNOLOGIQUE DES COPRODUITS DE CREVETTE : UTILISATION DE LA PROTEOLYSE
ENZYMATIQUE POUR DES APPLICATIONS AVICOLES A MADAGASCAR.‖
Thèse de Doctorat En Sciences de La Vie.
Rehif Hocine et Salheddine Melha., (2017). ―Reproduction Du Poisson Chat Africain Clarias
Gariépinus (Burchell, 1822) Provoquée Par Des Inducteurs Hormonaux ‗Mémoire Pour
l‘obtention Du Diplôme de Master.‘‖
Van der Rest M. et Garrone R., (1991). ―Collagen Family of Proteins. FASEB J., 5, 28142823.‖
Richir J ., (2004). ―La Valorisation Des Sous-Produits Agro-Industriels Dans l‘alimentation
Du Poisson-Chat Africain, Clarias Gariepinus,Au Rwanda.‖ Mémoire Licence,
RWANDA 5–6.
Rosemary A., (1999). ―Preparation of Gelatin from Fish Skin by an Enzyme Aided Process.‖
A Thesis of the Requirements for the Degree of Master of Science, Mc Gill University
Montreal, Canada.
Sa•nchez- Moreno. Larrauri Jose• A. et Saura-Calixto Fulgencio., (1998). ―A Procedure to
Measure the Antiradical Efficiency of Polyphenols.‖ J Sci Food Agric (76,):270–76.
Schaafsma G., (2009). ―« Mixtures of Polypeptides, Oligopeptides and Amino Acids That Are
Manufactured from Protein Sources, Using Partial Hydrolysis » -.‖ Safety of Protein
Hydrolysates, Fractions Thereof and Bioactive Peptides in Human Nutrition. Eur. J.
Clin. Nutr. , 63(doi: 10.1038/ejcn.2009.56):1161–1168.
Schipp G, (2008). ―Is the Use of Fishmeal and Fish Oil in Aquaculture Diets Sustainable?‖
Department of Primary Industry - Fisheries and Mines. Northern Territory
Government.Technote . 124, 15p.
Schrieber R. and H Gareis., (2007). ―Gelatin Handbook: Theory and Industrial Practice.
Wiley Verlag Gmbh & Co. KGaA, Weinh0eim,.‖ p 45-66.
schulz M. Liese A D. Mayer-Davis E J. D‘agostino R B. Fang Jr F. Sparks K C. and
Wolever T M., (2005). ―Nutritional Correlates of Dietary Glycaemic Index: New
Aspects from a Population Perspective.‖ British Journal of Nutrition 94(3):397–406.
Sediadi Bagus. Bandol Utomo. Theresia Dwi Suryaningrum. and HerbertHarianto R., (2014).
―OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF FISH PROTEIN
HYDROLYSATE ( FPH ) PROCESSING FROM WASTE OF CATFISH FILLET
Energy Costs and Methods of Their Minimizing In Aquat.‖ Res 10:223–41.
Pigott G-M. et B-w Tucker., (2003). ―Fish Oils/ Production.‖ Encyclopedia of Food Science
and Nutrition .P.M. Finglas, 2441–95.
Popovici C. Saykova I. et Tylkowski B.( 2009). ―Evaluation de l‘activité Antioxydant Des
Composés Phénoliques Par La Réactivité Avec Le Radical Libre DPPH.‖ Revue de
Génie Industriel 4:8.
Pruvost E., (2018). ―Technique Animale / Comment Bien Produire Le Poisson Chat.‖
Randriamahatody Zo., (2011). ―VALORISATION BIOTECHNOLOGIQUE DES COPRODUITS DE CREVETTE : UTILISATION DE LA PROTEOLYSE
ENZYMATIQUE POUR DES APPLICATIONS AVICOLES A MADAGASCAR.‖
Thèse de Doctorat En Sciences de La Vie.
Rehif Hocine et Salheddine Melha., (2017). ―Reproduction Du Poisson Chat Africain Clarias
Gariépinus (Burchell, 1822) Provoquée Par Des Inducteurs Hormonaux ‗Mémoire Pour
l‘obtention Du Diplôme de Master.‘‖
Van der Rest M. et Garrone R., (1991). ―Collagen Family of Proteins. FASEB J., 5, 28142823.‖
Richir J ., (2004). ―La Valorisation Des Sous-Produits Agro-Industriels Dans l‘alimentation
Du Poisson-Chat Africain, Clarias Gariepinus,Au Rwanda.‖ Mémoire Licence,
RWANDA 5–6.
Rosemary A., (1999). ―Preparation of Gelatin from Fish Skin by an Enzyme Aided Process.‖
A Thesis of the Requirements for the Degree of Master of Science, Mc Gill University
Montreal, Canada.
Sa•nchez- Moreno. Larrauri Jose• A. et Saura-Calixto Fulgencio., (1998). ―A Procedure to
Measure the Antiradical Efficiency of Polyphenols.‖ J Sci Food Agric (76,):270–76.
Schaafsma G., (2009). ―« Mixtures of Polypeptides, Oligopeptides and Amino Acids That Are
Manufactured from Protein Sources, Using Partial Hydrolysis » -.‖ Safety of Protein
Hydrolysates, Fractions Thereof and Bioactive Peptides in Human Nutrition. Eur. J.
Clin. Nutr. , 63(doi: 10.1038/ejcn.2009.56):1161–1168.
Schipp G, (2008). ―Is the Use of Fishmeal and Fish Oil in Aquaculture Diets Sustainable?‖
Department of Primary Industry - Fisheries and Mines. Northern Territory
Government.Technote . 124, 15p.
Schrieber R. and H Gareis., (2007). ―Gelatin Handbook: Theory and Industrial Practice.
Wiley Verlag Gmbh & Co. KGaA, Weinh0eim,.‖ p 45-66.
schulz M. Liese A D. Mayer-Davis E J. D‘agostino R B. Fang Jr F. Sparks K C. and
Wolever T M., (2005). ―Nutritional Correlates of Dietary Glycaemic Index: New
Aspects from a Population Perspective.‖ British Journal of Nutrition 94(3):397–406.
Sediadi Bagus. Bandol Utomo. Theresia Dwi Suryaningrum. and HerbertHarianto R., (2014).
―OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF FISH PROTEIN
HYDROLYSATE ( FPH ) PROCESSING FROM WASTE OF CATFISH FILLET