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Improvement on the functional properties of the dover sole skin gelatin by further ethanol fractional precipitation

1995

Kim, J.S. (Gyeongsang National University, Tongyeong (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
amino acids chemical composition chemicophysical properties composition chimique etanol ethanol gelatin gelatina gelatine lenguado peau piel (animal) procesamiento processing skin sole soles temperatura temperature traitement
Bibliographic information
Volume 38 Issue 2 ISSN 0368-2897
Pagination
pp. 129-134
Other Subjects
Composicion quimica; Propiedades fisico-quimicas; Aminoacidos; Acide amine; Propriete physicochimique
Language
Korean
Note
Summaries (En, Ko)
6 tables; 19 ref.
Type
Summary
1997-08-15
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