Emulsifying capacity of collagenous material from the muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb): Effect of pH and NaCl concentration
- 1 January 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 41 (3) , 251-267
- https://doi.org/10.1016/0308-8146(91)90051-o
Abstract
No abstract availableKeywords
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