Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish

Reza Tahergorabi, Sarah K. Beamer, Kristen E. Matak, Jacek Jaczynski
  • Food Chemistry, August 2013, Elsevier
  • DOI: 10.1016/j.foodchem.2013.01.077

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http://dx.doi.org/10.1016/j.foodchem.2013.01.077

The following have contributed to this page: Dr Jacek Jaczynski