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Effect of additives on physical properties of dover sole skin gelatin prepared by 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
additif alimentaire aditivos alimentarios chemicophysical properties etanol ethanol food additives fraccionamiento fractionation fractionnement gelatin gelatina gelatine lenguado peau piel (animal) procesamiento processing skin sole soles traitement
Bibliographic information
Volume 38 Issue 4 ISSN 0368-2897
Pagination
pp. 330-333
Other Subjects
Propiedades fisico-quimicas; Propriete physicochimique
Language
Korean
Note
Summaries (En, Ko)
6 tables; 16 ref.
Type
Numerical Data; Summary
1997-08-15
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