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.
Revue:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Année de publication: 2013

Volumen: 139

Número: 1-4

Pages: 347-354

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.01.017 GOOGLE SCHOLAR
La source de données: Scopus