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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关键词
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
书目信息
卷 27 期 4 ISSN 0367-6293
页码
pp. 483-486
其它主题
Composicion quimica; Gelification; Propiedades fisico-quimicas; Gelificacion; Propriete physicochimique
语言
韩国人
注释
Summaries (En, Ko)
4 tables; 12 ref.
类型
Summary
1996-08-15
AGRIS AP
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