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Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

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Citace článku v časopise:
MRÁZEK, Petr, Robert GÁL, Pavel MOKREJŠ, Ondřej KREJČÍ a Jana ORSAVOVÁ. Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines. Potravinarstvo Slovak Journal of Food Sciences [online]. 2020, vol. 14, s. 535-543. [cit. 2020-10-01]. ISSN 1338-0230. Dostupné z: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1297.

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