Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product
Identifieur interne : 000B79 ( Istex/Corpus ); précédent : 000B78; suivant : 000B80Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product
Auteurs : Poliana Fernandes Almeida ; Suzana Caetano Da Silva LannesSource :
- Journal of Food Process Engineering [ 0145-8876 ] ; 2013-12.
Abstract
Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.
Url:
DOI: 10.1111/jfpe.12051
Links to Exploration step
ISTEX:77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title><author><name sortKey="Almeida, Poliana Fernandes" sort="Almeida, Poliana Fernandes" uniqKey="Almeida P" first="Poliana Fernandes" last="Almeida">Poliana Fernandes Almeida</name><affiliation><mods:affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, 05508900, São Paulo, São Paulo, Brazil</mods:affiliation></affiliation><affiliation><mods:affiliation>Federal Institute of Education, Science and Technology from Mato Grosso ‐ IFMT, São Vicente Campus, Serra de São Vicente, Brazil</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: poliana.fernandes@usp.br</mods:affiliation></affiliation></author><author><name sortKey="Lannes, Suzana Caetano Da Silva" sort="Lannes, Suzana Caetano Da Silva" uniqKey="Lannes S" first="Suzana Caetano Da Silva" last="Lannes">Suzana Caetano Da Silva Lannes</name><affiliation><mods:affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, São Paulo, 05508900, São Paulo, Brazil</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1111/jfpe.12051</idno><idno type="url">https://api.istex.fr/document/77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000B79</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000B79</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title><author><name sortKey="Almeida, Poliana Fernandes" sort="Almeida, Poliana Fernandes" uniqKey="Almeida P" first="Poliana Fernandes" last="Almeida">Poliana Fernandes Almeida</name><affiliation><mods:affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, 05508900, São Paulo, São Paulo, Brazil</mods:affiliation></affiliation><affiliation><mods:affiliation>Federal Institute of Education, Science and Technology from Mato Grosso ‐ IFMT, São Vicente Campus, Serra de São Vicente, Brazil</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: poliana.fernandes@usp.br</mods:affiliation></affiliation></author><author><name sortKey="Lannes, Suzana Caetano Da Silva" sort="Lannes, Suzana Caetano Da Silva" uniqKey="Lannes S" first="Suzana Caetano Da Silva" last="Lannes">Suzana Caetano Da Silva Lannes</name><affiliation><mods:affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, São Paulo, 05508900, São Paulo, Brazil</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Process Engineering</title><title level="j" type="abbrev">J Food Process Eng</title><idno type="ISSN">0145-8876</idno><idno type="eISSN">1745-4530</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-12">2013-12</date><biblScope unit="volume">36</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="824">824</biblScope><biblScope unit="page" to="833">833</biblScope></imprint><idno type="ISSN">0145-8876</idno></series><idno type="istex">77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14</idno><idno type="DOI">10.1111/jfpe.12051</idno><idno type="ArticleID">JFPE12051</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0145-8876</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Poliana Fernandes Almeida</name><affiliations><json:string>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, 05508900, São Paulo, São Paulo, Brazil</json:string><json:string>Federal Institute of Education, Science and Technology from Mato Grosso ‐ IFMT, São Vicente Campus, Serra de São Vicente, Brazil</json:string><json:string>E-mail: poliana.fernandes@usp.br</json:string></affiliations></json:item><json:item><name>Suzana Caetano da Silva Lannes</name><affiliations><json:string>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, São Paulo, 05508900, São Paulo, Brazil</json:string></affiliations></json:item></author><articleId><json:string>JFPE12051</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><qualityIndicators><score>6.716</score><pdfVersion>1.3</pdfVersion><pdfPageSize>594 x 782.985 pts</pdfPageSize><refBibsNative>true</refBibsNative><abstractCharCount>969</abstractCharCount><pdfWordCount>6154</pdfWordCount><pdfCharCount>37119</pdfCharCount><pdfPageCount>10</pdfPageCount><abstractWordCount>143</abstractWordCount></qualityIndicators><title>Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title><genre><json:string>article</json:string></genre><host><volume>36</volume><publisherId><json:string>JFPE</json:string></publisherId><pages><total>10</total><last>833</last><first>824</first></pages><issn><json:string>0145-8876</json:string></issn><issue>6</issue><subject><json:item><value>Original Article</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1745-4530</json:string></eissn><title>Journal of Food Process Engineering</title><doi><json:string>10.1111/(ISSN)1745-4530</json:string></doi></host><categories><wos><json:string>science</json:string><json:string>food science & technology</json:string><json:string>engineering, chemical</json:string></wos><scienceMetrix><json:string>applied sciences</json:string><json:string>agriculture, fisheries & forestry</json:string><json:string>food science</json:string></scienceMetrix></categories><publicationDate>2013</publicationDate><copyrightDate>2013</copyrightDate><doi><json:string>10.1111/jfpe.12051</json:string></doi><id>77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14</id><score>0.020024013</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Ltd</publisher><availability><p>Copyright © 2013 Wiley Periodicals, Inc.© 2013 Wiley Periodicals, Inc.</p></availability><date>2013-10-24</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title><author xml:id="author-1"><persName><forename type="first">Poliana Fernandes</forename><surname>Almeida</surname></persName><email>poliana.fernandes@usp.br</email><affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, 05508900, São Paulo, São Paulo, Brazil</affiliation><affiliation>Federal Institute of Education, Science and Technology from Mato Grosso ‐ IFMT, São Vicente Campus, Serra de São Vicente, Brazil</affiliation></author><author xml:id="author-2"><persName><forename type="first">Suzana Caetano da Silva</forename><surname>Lannes</surname></persName><affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, São Paulo, 05508900, São Paulo, Brazil</affiliation></author></analytic><monogr><title level="j">Journal of Food Process Engineering</title><title level="j" type="abbrev">J Food Process Eng</title><idno type="pISSN">0145-8876</idno><idno type="eISSN">1745-4530</idno><idno type="DOI">10.1111/(ISSN)1745-4530</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-12"></date><biblScope unit="volume">36</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="824">824</biblScope><biblScope unit="page" to="833">833</biblScope></imprint></monogr><idno type="istex">77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14</idno><idno type="DOI">10.1111/jfpe.12051</idno><idno type="ArticleID">JFPE12051</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2013-10-24</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.</p></abstract><abstract><p>This research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used.</p></abstract><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Original Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2013-06-30">Received</change><change when="2013-10-11">Registration</change><change when="2013-10-24">Created</change><change when="2013-12">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component type="serialArticle" version="2.0" xml:id="jfpe12051" xml:lang="en"><header><publicationMeta level="product"><doi origin="wiley">10.1111/(ISSN)1745-4530</doi><issn type="print">0145-8876</issn><issn type="electronic">1745-4530</issn><idGroup><id type="product" value="JFPE"></id></idGroup><titleGroup><title sort="JOURNAL OF FOOD PROCESS ENGINEERING" type="main">Journal of Food Process Engineering</title><title type="short">J Food Process Eng</title></titleGroup></publicationMeta><publicationMeta level="part" position="12106"><doi>10.1111/jfpe.2013.36.issue-6</doi><copyright ownership="publisher">Copyright © 2013 Wiley Periodicals, Inc.</copyright><numberingGroup><numbering number="36" type="journalVolume">36</numbering><numbering type="journalIssue">6</numbering></numberingGroup><coverDate startDate="2013-12">December 2013</coverDate></publicationMeta><publicationMeta level="unit" status="forIssue" type="article" position="130"><doi>10.1111/jfpe.12051</doi><idGroup><id type="unit" value="JFPE12051"></id></idGroup><countGroup><count number="10" type="pageTotal"></count></countGroup><titleGroup><title type="tocHeading1">Original Articles</title><title type="articleCategory">Original Article</title></titleGroup><copyright ownership="publisher">© 2013 Wiley Periodicals, Inc.</copyright><eventGroup><event agent="bestset" date="2013-10-24" type="xmlCreated"></event><event date="2013-06-30" type="manuscriptReceived"></event><event date="2013-10-11" type="manuscriptAccepted"></event><event type="publishedOnlineEarlyUnpaginated" date="2013-11-14"></event><event type="firstOnline" date="2013-11-14"></event><event type="publishedOnlineFinalForm" date="2013-12-04"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.6.4 mode:FullText" date="2015-10-03"></event></eventGroup><numberingGroup><numbering type="pageFirst">824</numbering><numbering type="pageLast">833</numbering></numberingGroup><correspondenceTo>Corresponding author. TEL: 55 (11) 3091 3650; FAX: 55 (11) 3815 6386; EMAIL: <email>poliana.fernandes@usp.br</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file://JFPE.JFPE12051.pdf"></link></linkGroup></publicationMeta><contentMeta><titleGroup><title type="short">Gelatin from Chicken: Extraction and Characterization</title><title type="shortAuthors">P.<fc>F</fc>. <fc>A</fc>lmeida and <fc>S</fc>.<fc>C</fc>.<fc>S</fc>. <fc>L</fc>annes</title><title type="main">Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title></titleGroup><creators><creator affiliationRef="#jfpe12051-aff-0001 #jfpe12051-aff-0002" corresponding="yes" creatorRole="author" xml:id="jfpe12051-cr-0001"><personName><givenNames>Poliana Fernandes</givenNames><familyName>Almeida</familyName></personName></creator><creator affiliationRef="#jfpe12051-aff-0001" creatorRole="author" xml:id="jfpe12051-cr-0002"><personName><givenNames>Suzana Caetano da Silva</givenNames><familyName>Lannes</familyName></personName></creator></creators><affiliationGroup><affiliation countryCode="BR" xml:id="jfpe12051-aff-0001"><orgDiv>Biochemical‐Pharmaceutical Technology</orgDiv><orgName>University of São Paulo</orgName><address><street>Av. Prof. Lineu Prestes 580</street><city>São Paulo</city><countryPart>São Paulo</countryPart><postCode>05508900</postCode><country>Brazil</country></address></affiliation><affiliation countryCode="BR" xml:id="jfpe12051-aff-0002"><orgDiv>Federal Institute of Education</orgDiv><orgDiv>Science and Technology from Mato Grosso ‐ IFMT</orgDiv><orgName>São Vicente Campus</orgName><address><city>Serra de São Vicente</city><country>Brazil</country></address></affiliation></affiliationGroup><abstractGroup><abstract type="main"><title type="main">Abstract</title><section xml:id="jfpe12051-sec-0001"><p>Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.</p></section><section xml:id="jfpe12051-sec-0002"><title type="main">Practical Applications</title><p>This research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used.</p></section></abstract></abstractGroup></contentMeta> </header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Gelatin from Chicken: Extraction and Characterization</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product</title></titleInfo><name type="personal"><namePart type="given">Poliana Fernandes</namePart><namePart type="family">Almeida</namePart><affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, 05508900, São Paulo, São Paulo, Brazil</affiliation><affiliation>Federal Institute of Education, Science and Technology from Mato Grosso ‐ IFMT, São Vicente Campus, Serra de São Vicente, Brazil</affiliation><affiliation>E-mail: poliana.fernandes@usp.br</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Suzana Caetano da Silva</namePart><namePart type="family">Lannes</namePart><affiliation>Biochemical‐Pharmaceutical Technology, University of São Paulo, Av. Prof. Lineu Prestes 580, São Paulo, 05508900, São Paulo, Brazil</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><dateIssued encoding="w3cdtf">2013-12</dateIssued><dateCreated encoding="w3cdtf">2013-10-24</dateCreated><dateCaptured encoding="w3cdtf">2013-06-30</dateCaptured><dateValid encoding="w3cdtf">2013-10-11</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract>Physicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.</abstract><abstract>This research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used.</abstract><relatedItem type="host"><titleInfo><title>Journal of Food Process Engineering</title></titleInfo><titleInfo type="abbreviated"><title>J Food Process Eng</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original Article</topic></subject><identifier type="ISSN">0145-8876</identifier><identifier type="eISSN">1745-4530</identifier><identifier type="DOI">10.1111/(ISSN)1745-4530</identifier><identifier type="PublisherID">JFPE</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>36</number></detail><detail type="issue"><caption>no.</caption><number>6</number></detail><extent unit="pages"><start>824</start><end>833</end><total>10</total></extent></part></relatedItem><identifier type="istex">77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14</identifier><identifier type="DOI">10.1111/jfpe.12051</identifier><identifier type="ArticleID">JFPE12051</identifier><accessCondition type="use and reproduction" contentType="copyright">Copyright © 2013 Wiley Periodicals, Inc.© 2013 Wiley Periodicals, Inc.</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000B79 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 000B79 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:77FEB4488C5A6FAC436922DF6A7EEFA9CE5A9B14
|texte= Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product
}}
| This area was generated with Dilib version V0.6.27. |  |