| ID | 13040 |
|---|---|
| Author | |
| AuthorYear | kwak2009 |
| Title | |
| Journal | |
| Volume | |
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| Issue | |
| Pages | |
| Start Page | |
| Errata | |
| Epub Date | |
| SourceYear | 2009 |
| DataSource | Shark-references |
| doi | 10.1111/j.1365-2621.2007.01603.x |
| Reference | KWAK, K.-S. & CHO, S.-M. & JI, C.-I. & LEE, Y.-B. & KIM, S.-B. (2009) Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods. International Journal of Food Science & Technology, 44 (8): 1480 |
| data entered | false |