Abstract
Thermoanalytical investigations have been performed on lobster shell, its main components (chitin and protein) and the influence of the isolation procedure. The different peaks appearing during the thermal decomposition of lobster shell were identified, except for an endothermic peak at 220°. A hypothesis is suggested for the nature of this peak.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
