Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method

  • Serpil Tural, Sadettin Turhan
  • Journal of Aquatic Food Product Technology, November 2016, Taylor & Francis
  • DOI: 10.1080/10498850.2016.1251998

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http://dx.doi.org/10.1080/10498850.2016.1251998