Effect of pH and the presence of NaCl on some hydration properties of collagenous material from trout (Salmo irideus Gibb) muscle and skin
Version of Record online: 19 SEP 2006
Copyright © 1991 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 54, Issue 1, pages 137–146, 1991
How to Cite
Montero, P., Jiménez-Colmenero, F. and Borderìas, J. (1991), Effect of pH and the presence of NaCl on some hydration properties of collagenous material from trout (Salmo irideus Gibb) muscle and skin. J. Sci. Food Agric., 54: 137–146. doi: 10.1002/jsfa.2740540115
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 1 JUN 1990
- Manuscript Revised: 26 APR 1990
- Manuscript Received: 31 JUL 1989
- CIC y T
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