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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关键词
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
书目信息
卷 38 期 2 ISSN 0368-2897
页码
pp. 129-134
其它主题
Composicion quimica; Propiedades fisico-quimicas; Aminoacidos; Acide amine; Propriete physicochimique
语言
韩国人
注释
Summaries (En, Ko)
6 tables; 19 ref.
类型
Summary
1997-08-15
AGRIS AP
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