CHEMICAL COMPOSITION AND CHARACTERISTICS OF SKIN GELATIN FROM GREY TRIGGERFISH (BALISTES CAPRISCUS)

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JELLOULI K.; BALTI R.; BOUGATEF A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:44 | Issue:- Page(s): 1965-1970

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Information Journal Paper

Title

CHEMICAL COMPOSITION AND CHARACTERISTICS OF SKIN GELATIN FROM GREY TRIGGERFISH (BALISTES CAPRISCUS)

Author(s)

JELLOULI K. | BALTI R. | BOUGATEF A. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF ALKALI PRETREATMENT ON THE PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF IRANIAN BELUGA FISH GELATION

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APA: Copy

JELLOULI, K., BALTI, R., & BOUGATEF, A.. (2011). CHEMICAL COMPOSITION AND CHARACTERISTICS OF SKIN GELATIN FROM GREY TRIGGERFISH (BALISTES CAPRISCUS). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(-), 1965-1970. SID. https://sid.ir/paper/641248/en

Vancouver: Copy

JELLOULI K., BALTI R., BOUGATEF A.. CHEMICAL COMPOSITION AND CHARACTERISTICS OF SKIN GELATIN FROM GREY TRIGGERFISH (BALISTES CAPRISCUS). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;44(-):1965-1970. Available from: https://sid.ir/paper/641248/en

IEEE: Copy

K. JELLOULI, R. BALTI, and A. BOUGATEF, “CHEMICAL COMPOSITION AND CHARACTERISTICS OF SKIN GELATIN FROM GREY TRIGGERFISH (BALISTES CAPRISCUS),” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. -, pp. 1965–1970, 2011, [Online]. Available: https://sid.ir/paper/641248/en

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