Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review

@article{Djagny2001GelatinAV,
  title={Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review},
  author={Kodjo Boady Djagny and Zhang Wang and Shiying Xu},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2001},
  volume={41},
  pages={481 - 492}
}
Referee: Mr. Matthew Robinson, Nabisco, 200 DeForest Avenue, East Hanover, NJ 07936 Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin — an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological… Expand
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