1. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. (1st January 2016) Authors: Grundy, H.H.; Reece, P.; Buckley, M.; Solazzo, C.M.; Dowle, A.A.; Ashford, D.; Charlton, A.J.; Wadsley, M.K.; Collins, M.J. Journal: Food chemistry Issue: Volume 190(2016) Page Start: 276 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. (1st January 2016) Authors: Grundy, H.H.; Reece, P.; Buckley, M.; Solazzo, C.M.; Dowle, A.A.; Ashford, D.; Charlton, A.J.; Wadsley, M.K.; Collins, M.J. Journal: Food chemistry Issue: Volume 190(2016) Page Start: 276 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗