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Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus).
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14241
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- Article
Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid (Dosidicus gigas).
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3246, doi. 10.1111/ijfs.14587
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- Publication type:
- Article