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Properties of Edible Films Made From Anchovy By-Product Pro..:
Tural, Serpil
;
Turhan, Sadettin
Journal of Aquatic Food Product Technology. 26 (2016) 6 - p. 640-654 , 2016
Link:
https://doi.org/10.1080/10498850.2016.1251998
RT Journal T1 <Title>Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10498850.2016.1251998&Exemplar=1&LAN=DE A1 Tural, Serpil A1 Turhan, Sadettin PB Informa UK Limited YR 2016 SN 1049-8850 SN 1547-0636 JF Journal of Aquatic Food Product Technology VO 26 IS 6 SP 640 OP 654 LK http://dx.doi.org/https://doi.org/10.1080/10498850.2016.1251998 DO https://doi.org/10.1080/10498850.2016.1251998 SF ELIB - SuUB Bremen
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