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Isolation of glycosaminoglycans and gelatin from mechanically deboned meat and connective tissue fraction
Isolation of glycosaminoglycans and gelatin from mechanically deboned meat and connective tissue fraction
2014
Anna Pudło
A Kozaczkiewicz
Wiesław Kopeć
Dorota Chorążyk
Małgorzata Korzeniowska
R Zapolski
T. Skiba
Keywords:
Gelatin
Biochemistry
Connective tissue
Glycosaminoglycan
Chemistry
Correction
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