Author:

Grundy, H. H.  Search this

Reece, Paui  Search this

Buckley, Mike  Search this

Solazzo, Caroline M.  Search this

Dowle, Adam A.  Search this

Ashford, David  Search this

Charlton, Adrian J.  Search this

Wadsley, Marc K.  Search this

Collins, Matthew J.  Search this

Object Type:

Smithsonian staff publication

Year:

2016

Citation:

Grundy, H. H., Reece, Paui, Buckley, Mike, Solazzo, Caroline M., Dowle, Adam A., Ashford, David, Charlton, Adrian J., Wadsley, Marc K., and Collins, Matthew J. 2016. "A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products." Food Chemistry, 190 276–284. https://doi.org/10.1016/j.foodchem.2015.05.054.

Identifier:

140980

DOI:

https://doi.org/10.1016/j.foodchem.2015.05.054

ISSN:

0308-8146

Data source:

Smithsonian Libraries and Archives

EDAN-URL:

edanmdm:slasro_140980