Cite
HARVARD Citation
Zhang, T. et al. (2020). Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhang, T. et al. (2020). Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].