Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

  1. Khiari, Z.
  2. Rico, D.
  3. Martin-Diana, A.B.
  4. Barry-Ryan, C.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Argitalpen urtea: 2013

Alea: 139

Zenbakia: 1-4

Orrialdeak: 347-354

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2013.01.017 GOOGLE SCHOLAR
Datuen iturria: Scopus