Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage
- 9 December 2003
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (4) , 573-579
- https://doi.org/10.1016/j.foodhyd.2003.10.001
Abstract
No abstract availableKeywords
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