An alternative source of type I collagen based on by-product with higher thermal stability-Reference-Cited by-同舟云学术

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An alternative source of type I collagen based on by-product with higher thermal stability

Published:2017-02 Issue: Volume:63 Page:372-382
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yousefi M.^ORCID,Ariffin F.,Huda N.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference77 articles.

1. Official methods of analysis of the association of official analytical chemistry;AOAC,1995

2. Connective tissue in meat and meat products;Bailey,1989

3. The structure and properties of collagen;Balian,1977

4. The use of composting for the treatment of animal by-products: Experiments at lab scale;Barrena;Journal of Hazardous Materials,2009

5. What vibrations tell about proteins;Barth;Quarterly Reviews of Biophysics,2002

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