DIFFERENTIATION OF BOVINE AND PORCINE GELATIN BASED ON SPECTROSCOPIC AND ELECTROPHORETIC ANALYSIS

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HERMANTO L.O.; SUMARLIN L.O.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD AND PHARMACEUTICAL SCIENCES Year:2013 | Volume:1 | Issue:3 Page(s): 68-73

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Title

DIFFERENTIATION OF BOVINE AND PORCINE GELATIN BASED ON SPECTROSCOPIC AND ELECTROPHORETIC ANALYSIS

Author(s)

HERMANTO L.O. | SUMARLIN L.O. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

ADSCS ON PLLA/PCL HYBRID NANOSCAFFOLD AND GELATIN MODIFICATION: CYTOCOMPATIBILITY AND MECHANICAL PROPERTIES

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APA: Copy

SUMARLIN, L.O., & HERMANTO, L.O.. (2013). DIFFERENTIATION OF BOVINE AND PORCINE GELATIN BASED ON SPECTROSCOPIC AND ELECTROPHORETIC ANALYSIS. JOURNAL OF FOOD AND PHARMACEUTICAL SCIENCES, 1(3), 68-73. SID. https://sid.ir/paper/673964/en

Vancouver: Copy

SUMARLIN L.O., HERMANTO L.O.. DIFFERENTIATION OF BOVINE AND PORCINE GELATIN BASED ON SPECTROSCOPIC AND ELECTROPHORETIC ANALYSIS. JOURNAL OF FOOD AND PHARMACEUTICAL SCIENCES[Internet]. 2013;1(3):68-73. Available from: https://sid.ir/paper/673964/en

IEEE: Copy

L.O. SUMARLIN, and L.O. HERMANTO, “DIFFERENTIATION OF BOVINE AND PORCINE GELATIN BASED ON SPECTROSCOPIC AND ELECTROPHORETIC ANALYSIS,” JOURNAL OF FOOD AND PHARMACEUTICAL SCIENCES, vol. 1, no. 3, pp. 68–73, 2013, [Online]. Available: https://sid.ir/paper/673964/en

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