Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin

Author:

Aykın-Dinçer EORCID,Koç A.,Erbaş M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference48 articles.

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4. Effect of bicarbonate salts and sequential using of frying oil on acrylamide and 5-hydroxymethylfurfural contents in coated fried chicken meat.;Aykin;Int. J. Food Prop.,2016

5. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins.;Badii;Food Hydrocolloid.,2006

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