Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins-Reference-Cited by-同舟云学术

Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

Published:2019-07 Issue: Volume:287 Page:273-279
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aksun Tümerkan Elif Tuğce,Cansu Ümran,Boran Gökhan,Regenstein Joe Mac,Özoğul Fatih

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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