Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods-Reference-Cited by-同舟云学术

Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods

Published:2022-03 Issue: Volume:124 Page:107238
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alves Ana Luísa,Fraguas Francisco Javier,Carvalho Ana Cristina^ORCID,Valcárcel Jesús,Pérez-Martín Ricardo Isaac,Reis Rui Luís,Vázquez José Antonio,Silva Tiago Henriques^ORCID

Funder

Foundation for Science and Technology

European Regional Development Fund

Xunta de Galicia

European Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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