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

Author： Fernandez-Daz M.D.   Montero P.   Gomez-Guillen M.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.74, Iss.2, 2001-08, pp. : 161-167

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