Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films

Barbara Piotrowska, Katarzyna Sztuka, Ilona Kołodziejska, Elżbieta Dobrosielska

Open source

DOI: 10.1016/j.foodhyd.2007.07.006
Published: 2008-10
Container: Food Hydrocolloids
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodhyd.2007.07.006,
  title = {Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films},
  author = {Barbara Piotrowska and Katarzyna Sztuka and Ilona Kołodziejska and Elżbieta Dobrosielska},
  year = {2008},
  journal = {Food Hydrocolloids},
  doi = {10.1016/j.foodhyd.2007.07.006},
  url = {https://doi.org/10.1016/j.foodhyd.2007.07.006}
}

RIS

TY  - JOUR
TI  - Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films
AU  - Barbara Piotrowska
AU  - Katarzyna Sztuka
AU  - Ilona Kołodziejska
AU  - Elżbieta Dobrosielska
PY  - 2008
JO  - Food Hydrocolloids
DO  - 10.1016/j.foodhyd.2007.07.006
UR  - https://doi.org/10.1016/j.foodhyd.2007.07.006
ER  -

APA

Piotrowska, B., Sztuka, K., Kołodziejska, I., & Dobrosielska, E. (2008). Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2007.07.006

Source records

crossref · retrieved 2026-09-27T02:56:25.519Z