Fish protein hydrolysates were obtained from cultured rainbow trout (Oncorhynchus mykiss) viscera using commercial and endogenous enzymes. Two methods were employed for hydrolysis: acid autolysis (also known as silage) at room temperature for 10 days in acidic conditions. until total solubilisation. and enzymatic hydrolysis using Alcalase 2. https://trendingcustomes.shop/product-category/jewelry-dish/