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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关键词
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
书目信息
卷 38 期 4 ISSN 0368-2897
页码
pp. 330-333
其它主题
Propiedades fisico-quimicas; Propriete physicochimique
语言
韩国人
注释
Summaries (En, Ko)
6 tables; 16 ref.
类型
Numerical Data; Summary
1997-08-15
AGRIS AP
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