Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/9285

Title:	Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin
Authors:	Wu, C. K. Wen-Chieh Sung Jenn-Shou Tsai
Issue Date:	Aug-2015
Journal Volume:	18
Journal Issue:	8
Source:	International Journal of Food Properties
URI:	http://scholars.ntou.edu.tw/handle/123456789/9285
ISSN:	1094-2912
DOI:	10.1080/10942912.2014.933439 ://WOS:000355244900007
Appears in Collections:	食品科學系

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