Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
Version of Record online: 11 SEP 2008
© 2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 44, Issue 3, pages 467–475, March 2009
How to Cite
Hosseini-Parvar, S. H., Keramat, J., Kadivar, M., Khanipour, E. and Motamedzadegan, A. (2009), Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology. International Journal of Food Science & Technology, 44: 467–475. doi: 10.1111/j.1365-2621.2008.01745.x
- Issue online: 4 FEB 2009
- Version of Record online: 11 SEP 2008
- (Received 19 October 2007; Accepted in revised form 3 March 2008)
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