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Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

Elif Tuğce Aksun Tümerkan1, Ümran Cansu2, Gökhan Boran3

  • 1Çukurova University, Department of Seafood Processing Technology, Adana, Turkey.

Food Chemistry
|March 13, 2019
PubMed

Keywords:
BloomChicken skinFrog skinGelatinQualityTuna skin

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