Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts
出版年份 2017 全文链接
标题
Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 5, Pages 1066-1075
出版商
Wiley
发表日期
2017-03-30
DOI
10.1111/1750-3841.13687
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process
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- (2010) Matteo Achilli et al. Polymers
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