Utilization of byproducts and waste materials from meat ...
2011-2-20u2002·u2002Gelatin is added to a wide range of foods, as well as forming a major ingredient in jellies and aspic (Jamilah and Harvinder 2002). Its main use is the production of jellied desserts, because of its 'melt in the mouth' properties, but is also added to a …
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