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. 2021 May 28;10(6):1222. doi: 10.3390/foods10061222

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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FEG-SEM micrographs of (a) grinded codfish frames (100× and 500×); (b) codfish frames after subcritical water treatment (100× and 2000×); (c) codfish frames after thermal decomposition at 550 °C (100× and 500×); (d) codfish frames after alkaline hydrolysis (100× and 500×).

FEG-SEM micrographs of (a) grinded codfish frames (100× and 500×); (b) codfish frames after subcritical water treatment (100× and 2000×); (c) codfish frames after thermal decomposition at 550 °C (100× and 500×); (d) codfish frames after alkaline hydrolysis (100× and 500×).