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Development of natural seasoning from Alaska pollack skin gelatin using continuous three-step membrane reactor

1995

Kim, S.K. | Jeon, Y.J. | Byun, H.G. (Pusan National Fisheries University, Pusan (Korea Republic). Department of Chemistry) | Ahn, C.B. (Yeosu National Fisheries University, Yeosu (Korea Republic). Department of Food Science and Nutrition) | Jou, D.J. (Dongseo University, Pusan (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
abadejo alimentos derivados de la soja amino acids analyse organoleptique assaisonnement condimentos condiments gelatin gelatina gelatine hydrolyse hydrolysis lieu jaune organoleptic analysis pollack soyfoods
Bibliographic information
Volume 10 Issue 5 ISSN 1225-7117
Pagination
pp. 510-517
Other Subjects
Analisis organoleptico; Aminoacidos; Hidrolisis; Aliment a base de soja pour homme; Acide amine
Language
Korean
Note
Summaries (En, Ko)
2 illus.; 6 tables; 19 ref.
Type
Numerical Data; Summary
1996-08-15
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