| ID | 4090 |
|---|---|
| Author | |
| AuthorYear | cho2004 |
| Title | |
| Journal | |
| Volume | |
| Part/Supplement | |
| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2004 |
| DataSource | Shark-references |
| doi | 10.1016/j.foodhyd.2003.10.001 |
| Reference | CHO, S.M. & KWAK, K.S. & PARK, D.C. & GU, Y.S. & JI, C.I. & JANG, D.H. & LEE, Y.B. & KIM, S.B. (2004) Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18 (4): 573 |
| data entered | false |