Cite
HARVARD Citation
Nikoo, M. et al. (2015). Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food chemistry. pp. 295-303. [Online].
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Nikoo, M. et al. (2015). Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food chemistry. pp. 295-303. [Online].