Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

Journal of Material Cycles and Waste Management

Volumn 19, Issue 1, 2017, Pages 180-191

  Khiari, Zied ^a,c   Rico, Daniel ^b   Martin Diana, Ana Belen ^b   Barry Ryan, Catherine ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Gelatin; Mackerel skin; Microstructure; Organic acid; Rheology; Texture

Indexed keywords

EID: 84929428789     PISSN: 14384957     EISSN: 16118227     Source Type: Journal    
DOI: 10.1007/s10163-015-0399-2     Document Type: Article

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