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Comparison of the Emulsifying Properties of Fish Gelatin
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Comparison of the Emulsifying Properties of Fish Gelatin
Website URL:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2001.tb15592.x/abstract
Category:
Houses, Properties for Sale
How to Cite. Dickinson, E. and Lopez, G. (2001), Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins. Journal of Food Science, …
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