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Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

Cheow, CS, Norizah, MS, Kyaw, ZY and Howell, NK (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma) FOOD CHEMISTRY, 101 (1). pp. 386-391.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Cheow, CSUNSPECIFIEDUNSPECIFIED
Norizah, MSUNSPECIFIEDUNSPECIFIED
Kyaw, ZYUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 January 2007
Identification Number : 10.1016/j.foodchem.2006.01.046
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, fish gelatin, bloom strength, viscoelasticity, melting temperature, amino acid composition, FISH
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822209

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