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Fish gelatin: Structure, gelling properties and interactions with other food proteins

Howell, NK and Badii, F (2004) Fish gelatin: Structure, gelling properties and interactions with other food proteins In: 12th Conference on Gums and Stabilisers for the Food Industry, 2003-06-23 - 2003-06-27, N E Wales Inst, Wrexham, WALES.

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Item Type: Conference or Workshop Item (UNSPECIFIED)
Authors :
NameEmailORCID
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Badii, Ffarah.badii@surrey.ac.ukUNSPECIFIED
Date : 1 January 2004
Identification Number : https://doi.org/10.1039/9781847551214-00167
Contributors :
ContributionNameEmailORCID
UNSPECIFIEDWilliams, PAUNSPECIFIEDUNSPECIFIED
UNSPECIFIEDPhillips, GOUNSPECIFIEDUNSPECIFIED
publisherROYAL SOC CHEMISTRY, UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, COD GADUS-MORHUA, RAMAN-SPECTROSCOPY, FROZEN STORAGE, WHEY PROTEINS, AMINO-ACIDS, GELS, ELUCIDATION, COLLAGEN, FILLETS, TEXTURE
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 08:55
Last Modified : 17 May 2017 14:38
URI: http://epubs.surrey.ac.uk/id/eprint/821428

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