Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

• Published in: Food Chemistry
• Main Authors: Fernández-Dı́az, M.D., Montero, P., Gómez-Guillén, M.C.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2001
• Subjects: General Medicine; Food Science; Analytical Chemistry; Hake; Gadus morhua
• Online Access: http://dx.doi.org/10.1016/s0308-8146(01)00110-8; https://api.elsevier.com/content/article/PII:S0308814601001108?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814601001108?httpAccept=text/plain