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R. Tylingo
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The effect of chemical modifications on rheological properties of collagen from of baltic cod (Gadus morhua) skin stabilized by interaction with κ-carrageenan
by
R
.
Tylingo
,
M. Sadowska
Published in
Czech Journal of Food Sciences
(2004)
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Related Subjects
-carrageenan
Agriculture
S
cross-linking
fish collagen
κ
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