Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13653/
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| Title |
Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin.
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| Creator |
Raje Pritish, Sachin
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| Subject |
03 Proteins
Meat |
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| Date |
2018
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13653/1/PritshRaje.pdf
Raje Pritish, Sachin (2018) Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin. [Student Project Report] (Submitted) |
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