Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
Top Cited Papers
- 12 March 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 77 (1) , 81-84
- https://doi.org/10.1016/s0308-8146(01)00328-4
Abstract
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This publication has 2 references indexed in Scilit:
- Physicochemical and Sensory Characteristics of Fish GelatinJournal of Food Science, 2000
- Gelatin from cod skins as affected by chemical treatmentsJournal of Food Science, 1997