Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris)

Author:

Chiarelli Peter G.ORCID,Pegg Ronald B.ORCID,Dev Kumar Govindaraj,Mis Solval KevinORCID

Funder

National Institute of Food and Agriculture

US Department of Agriculture

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Study of moisture and salt transfers during salting of sardine fillets;Boudhrioua;Journal of Food Engineering,2009

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