MRÁZEK, P.; GÁL, R.; MOKREJŠ, P.; KREJČÍ, O.; ORSAVOVÁ, J. Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 535–543, 2020. DOI: 10.5219/1297. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1297. Acesso em: 26 apr. 2024.