Venugopal, V.Doke, S. N.Kakatkar, A.Alur, M. D.Bongirwar, D. R.2019-10-072019-10-072002LWT - Food Science and Technology, 2002. Vol. 35 (2): pp. 165-170http://hdl.handle.net/123456789/196664287 bytestext/htmlenElasmobranchsrestructured steaksshark meatprotein gelationRestructured, Shelf-stable Steaks from Shark Meat GelArticle