| Autor: |
Gudmundsson, Magnus, Hafsteinsson, Hannes |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan/Feb97, Vol. 62 Issue 1, p37, 4p, 1 Chart, 9 Graphs |
| Abstrakt: |
Studies ways of optimizing the yield and quality of gelatin processed from cod skins via chemical treatments. Ratio for rinsing; Yield units; Evaluation of odors; Isoelectric focusing; Agents resulting in excellent clarity and appearance; Variations in pH; Conditions with least bloom values; Range of isoelectric points; Comparison of viscosities. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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