Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Quality characterictics"'
Autor:
Jalili, Seyed Hassan, Salehi, H., Khanipour, A.A., Zareh Gashti, F., Fahim, A., Rahnema, M., Khodabandeh, F., Moradi, Y., Motalebi, A.A., Safafar, H., Hosseini, S.K.
By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::cd8789665792dbef5012d2a8e23d17db
https://hdl.handle.net/1834/13603
https://hdl.handle.net/1834/13603
Autor:
Jalili, Seyed Hassan, Salehi, H., Khanipour, A.A., Zareh Gashti, F., Fahim, A., Rahnema, M., Khodabandeh, F., Moradi, Y., Motalebi, A.A., Safafar, H., Hosseini, S.K.
Publikováno v:
Iranian Fisheries Science Research Institute
By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______229::b0829cdbb00370c37fc7c4f2fc790660
https://hdl.handle.net/1834/39973
https://hdl.handle.net/1834/39973