YANAR, Y.; GÖKÇIN, M. Extraction and Characterization of Gelatin from Mackerel (Scomber scombrus) and Sea bass (Dicentrarchus labrax) Bones. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 9, p. 728–733, 2016. DOI: 10.24925/turjaf.v4i9.728-733.776. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/776. Acesso em: 24 nov. 2024.