Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition
Version of Record online: 23 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 3, pages 571–577, March 2013
How to Cite
Youn, D. K., No, H. K. and Prinyawiwatkul, W. (2013), Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition. International Journal of Food Science & Technology, 48: 571–577. doi: 10.1111/ijfs.12001
- Issue online: 25 JAN 2013
- Version of Record online: 23 NOV 2012
- Manuscript Accepted: 28 AUG 2012
- Manuscript Received: 17 MAY 2012
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