Comparative studies on the liming and reliming process of calf skin leather; 1; changes of physical characteristics of crust in liming and reliming process
1986
Kim, I.S. (Konkuk Univ., Seoul (Korea R.). Coll. of Animal Husbandry) | Yang, C.Y. (Seoul Coll. of Health, Seoul (Korea R.)) | Han, S.H. (Konkuk Univ., Seoul (Korea R.). Coll. of Animal Husbandry)
This study was carried out to investigate a comparative result of test for physical characteristics of crust and properties of leather between calf skin produced of Jersey of New Zealand and Korean domestic one. The crust from each raw hide was obtained through the same processes of toggle process with reliming process under the condition of temperature of 26 deg C through 45 hrs both for right side skin in New Zealand origin (NR) and right side of Korean domestic origin (DR)
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