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Emulsifying capacity of collagenous material from the muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb): Effect of pH and NaCl concentration

✍ Scribed by Pilar Montero; Javier Borderías

No coin nor oath required. For personal study only.

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✍ P Montero; M.C Gómez-Guillén; A.J Borderı́as 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 335 KB

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