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The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products.
Moosavi-Nasab, Marzieh; Yazdani-Dehnavi, Marzieh; Mirzapour-Kouhdasht, Armin.
Afiliação
  • Moosavi-Nasab M; Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.
  • Yazdani-Dehnavi M; Seafood Processing Research Group School of Agriculture Shiraz University Shiraz Iran.
  • Mirzapour-Kouhdasht A; Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.
Food Sci Nutr ; 8(9): 5017-5025, 2020 Sep.
Article em En | MEDLINE | ID: mdl-32994962
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article