AGRIS - International System for Agricultural Science and Technology

Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties

2015

Mohtar, Nor Fazliyana | Conrad O. Pereraauthor | Yacine HemarauthorSchool of Chemical Sciences, Food Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand


Bibliographic information
Other Subjects
Cross-linking reagents; Gel strength; Glutaraldehyde; Loss modulus; Hoki (macruronus novaezelandiae); Chemical cross-linking agents
Language
English
Type
Text; Journal Article

2016-11-15
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