A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins.

Autor: Ninan G; Fish Processing Division, Central Institute of Fisheries Technology (ICAR), Cochin, 682 029 Kerala India., Joseph J; Fish Processing Division, Central Institute of Fisheries Technology (ICAR), Cochin, 682 029 Kerala India., Aliyamveettil ZA; Fish Processing Division, Central Institute of Fisheries Technology (ICAR), Cochin, 682 029 Kerala India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Sep; Vol. 51 (9), pp. 2085-91. Date of Electronic Publication: 2012 Apr 13.