Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference21 articles.
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3. Preparation and characterization of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma);Cheow;Food Chemistry,2007
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