Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins
Article first published online: 10 JUL 2006
Journal of Food Science
Volume 71, Issue 6, pages C313–C321, August 2006
How to Cite
Zhou, P., Mulvaney, S. J. and Regenstein, J. M. (2006), Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins. Journal of Food Science, 71: C313–C321. doi: 10.1111/j.1750-3841.2006.00065.x
- Issue published online: 27 JUL 2006
- Article first published online: 10 JUL 2006
- MS 20060100 Submitted 2/14/2006, Accepted 4/12/2006
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