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Effect of gelation condition on physical properties of yellowfin sole skin gelatin prepared by ethanol fractional precipitation

1995

Kim, J.S. (Gyeongsang National University, Chinju (Korea Republic). Department of Marine Food Science and Technology) | Cho, S.Y. (Kangnung National University, Kangnung (Korea Republic). Department of Food Science) | Ha, J.H. (Cheju National University, Cheju (Korea Republic). Department of Food Science and Technology) | Lee, E.H. (Pusan National Fisheries University, Pusan (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
chemical composition chemicophysical properties color colour composition chimique couleur etanol ethanol fish fraccionamiento fractionation fractionnement gelatin gelatina gelatine jellification peau pescado ph piel (animal) poisson (aliment) skin temperatura temperature temps tiempo time
Bibliographic information
Volume 27 Issue 4 ISSN 0367-6293
Pagination
pp. 483-486
Other Subjects
Composicion quimica; Gelification; Propiedades fisico-quimicas; Gelificacion; Propriete physicochimique
Language
Korean
Note
Summaries (En, Ko)
4 tables; 12 ref.
Type
Summary
1996-08-15
AGRIS AP
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